Name: Potato and Cucumber Salad with Creamy Dill Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch bite-size chunks; 1 large English cucumber (or 3 to 4 small Persian cucumbers), sliced into 1/4-inch half moons; 1 small red onion, finely diced; 2 stalks celery, finely chopped; 1 tablespoon kosher salt, for the potato cooking water; 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt or sour cream; 1-2 teaspoons Dijon mustard; 1/4-1/3 cup fresh dill, finely chopped; 1 tablespoon fresh lemon juice; 1 tablespoon white wine vinegar; 1 small clove garlic, finely grated or minced; 1/2 teaspoon sugar or honey; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, tangy, herby, and a little rich, like classic potato salad met a crunchy cucumber salad and they became best friends. It works perfectly for busy home cooks who want a fresh side dish in about 35 minutes, start to finish. I grew up on mayo-heavy picnic salads, and this version became my go-to once I started hosting backyard cookouts myself.

Why Make This Potato and Cucumber Salad with Creamy Dill Dressing at Home

Homemade Potato and Cucumber Salad with Creamy Dill Dressing tastes brighter and fresher than anything from a deli case. You control the crunch level, the amount of dill, and how creamy you want the dressing, so it fits your taste instead of the other way around.

You also save money and stretch ingredients you already keep in the fridge, like mayo, yogurt, and mustard. The salad chills beautifully, so you can prep it ahead for potlucks, picnics, or easy weeknight dinners.

“This Potato and Cucumber Salad with Creamy Dill Dressing tastes like summer in a bowl, with the perfect balance of creamy, crunchy, and tangy flavors that everyone at the table devours. ★★★★★”

Ingredients You Need

Potatoes and vegetables

Yukon Gold potatoes
- Use about 2 pounds, scrubbed and cut into bite-size chunks.
- Yukon Golds hold their shape and stay creamy inside. Russets fall apart more, red potatoes work nicely too.
English cucumber or Persian cucumbers
- Use 1 large English cucumber or 3 to 4 small Persian cucumbers.
- English and Persian cucumbers stay crisp and have tender skins, so you skip peeling if you like.
Red onion
- Use 1 small red onion, finely diced.
- Soak the diced onion in cold water for 10 minutes if you want a milder bite.
Celery (optional but tasty)
- Use 2 stalks, finely chopped.
- It adds crunch and a fresh flavor that balances the creamy dressing.

Creamy dill dressing

Mayonnaise
- Use 1/2 cup of your favorite brand. I like Hellmann’s or Best Foods for a classic flavor.
- Avocado oil mayo works if you want a lighter-tasting option.
Plain Greek yogurt or sour cream
- Use 1/2 cup. Greek yogurt gives tang and protein, sour cream gives extra richness.
- Use full fat or 2 percent for the best texture.
Dijon mustard
- Use 1 to 2 teaspoons. It adds a gentle sharpness and helps the dressing cling to the potatoes.
Fresh dill
- Use 1/4 to 1/3 cup finely chopped.
- Fresh dill makes the whole salad taste bright and herby. Dried dill works in a pinch; use 1 to 2 teaspoons and taste as you go.
Lemon juice and/or white wine vinegar
- Use 1 tablespoon lemon juice and 1 tablespoon white wine vinegar.
- You can use all lemon or all vinegar if that is what you have, just taste and adjust.
Garlic
- Use 1 small clove, finely grated or minced.
- Garlic powder works if you do not want raw garlic; start with 1/4 teaspoon.
Sugar or honey (optional)
- Use 1/2 teaspoon if you like a tiny hint of sweetness to round out the tang.
Salt and black pepper
- Season to taste. Start with 1 teaspoon kosher salt and 1/2 teaspoon black pepper in the dressing.
- Adjust again after you mix the salad, since potatoes soak up seasoning.

Pantry shortcuts and substitutions

Use pre-cooked baby potatoes from the refrigerated section if you want to skip boiling. Just slice and cool them.
Use bottled lemon juice if fresh lemons hide from you in the crisper.
Use dried dill and dried parsley when fresh herbs run out; just use less and taste as you go.
Use light mayo and low fat Greek yogurt if you want a lighter salad that still tastes creamy.

Equipment list

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for the dressing
Sharp knife and cutting board
Measuring cups and spoons
Rubber spatula or large spoon
Optional: salad spinner or clean kitchen towel to dry cucumbers a bit

Tips & Mistakes

Cut potatoes into equal size chunks so they cook at the same rate and stay tender, not mushy.
Salt the cooking water well so the potatoes taste seasoned from the inside out.
Boil potatoes until just fork tender; stop cooking as soon as a fork slides in with a little resistance.
Drain potatoes gently and spread them on a sheet pan to cool so they do not steam themselves into a mash.
Pat cucumbers dry or spin them briefly so extra water does not thin the dressing.
Mix the dressing in a separate bowl and taste it before you add it to the salad so you adjust seasoning easily.
Add part of the dressing first, toss, then add more if needed so the salad does not turn soupy.
Chill the salad at least 30 minutes so flavors mingle and the dressing thickens slightly.
Stir gently before serving and taste again; add a pinch of salt, pepper, or lemon juice if the flavors taste flat.
Avoid freezing the salad; the potatoes and cucumbers turn watery and the dressing separates.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Prep and cook the potatoes

Bring a large pot of water to a boil and salt it generously, about 1 tablespoon kosher salt for 2 pounds of potatoes. While the water heats, scrub the potatoes and cut them into bite-size chunks, about 1 inch pieces. Add the potatoes to the boiling water and stir once so they do not stick.

Cook the potatoes 10 to 15 minutes until they turn just fork tender. You want the fork to slide in easily but the pieces should still hold their shape. Drain the potatoes in a colander, then spread them on a sheet pan or large plate so they cool faster.

Let the potatoes cool until they feel just slightly warm or room temperature. Warm potatoes soak up dressing nicely, but you do not want them hot enough to melt the mayo. While they cool, move on to the vegetables and dressing.

Step 2: Prep cucumbers and other vegetables

Slice the cucumber in half lengthwise, then slice into half moons about 1/4 inch thick. If the cucumber has large seeds and you want less water, scrape out the seeds with a spoon before slicing. Place the cucumber slices on a clean towel and pat them dry.

Finely dice the red onion and chop the celery if you use it. If you want a milder onion flavor, soak the diced onion in a bowl of cold water for 10 minutes, then drain and pat dry. Set all the vegetables aside while you mix the dressing.

Step 3: Mix the creamy dill dressing

In a small bowl or jar, combine the mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, and vinegar. Whisk until the mixture looks smooth and creamy. Add the grated garlic, chopped fresh dill, salt, pepper, and the optional sugar or honey.

Whisk again and taste the dressing. Adjust the seasoning with more salt, pepper, or lemon juice until it tastes bright, tangy, and herby. The flavor should taste slightly stronger than you want in the final salad because the potatoes will mellow it.

Step 4: Combine potatoes, cucumbers, and dressing

Place the cooled potatoes in a large mixing bowl. Add the cucumbers, red onion, and celery. Spoon about two thirds of the dressing over the top.

Use a spatula or large spoon to fold everything together gently so you do not crush the potatoes. Add more dressing as needed until the salad looks coated but not soupy. Taste and adjust with more salt, pepper, or dill.

Step 5: Chill and serve

Cover the bowl and chill the Potato and Cucumber Salad with Creamy Dill Dressing for at least 30 minutes, or up to 24 hours. The flavors will blend and the dressing will thicken slightly as it sits. Right before serving, stir the salad gently and taste again.

Add a sprinkle of fresh dill or a grind of black pepper on top for a fresh look. Serve cold or slightly cool. Watch it disappear faster than you expect.

Variations I've Tried

Extra crunchy version: Add thinly sliced radishes and extra celery, and use a bit more vinegar for a sharper bite. This version works nicely with grilled chicken or veggie burgers.
Lighter, extra tangy version: Use mostly Greek yogurt with just a spoonful or two of mayo, and bump up the lemon juice. I like this one when I want a fresher, less rich side dish.
Herb garden version: Add chopped fresh parsley, chives, and a little tarragon along with the dill. This version tastes very fresh and pairs well with simple roasted fish or tofu.
Egg potato cucumber salad: Add 2 to 3 chopped hard boiled eggs and a touch more mustard. This turns the salad into a heartier side that almost counts as lunch on its own.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve Potato and Cucumber Salad with Creamy Dill Dressing chilled alongside grilled chicken, burgers, veggie skewers, or simple roasted salmon-style dishes made with tofu or white fish. It also fits nicely next to sandwiches, wraps, or a big bowl of tomato soup. I like to scoop leftovers into a bowl with some leafy greens for a quick lunch. Add sliced cherry tomatoes or steamed green beans on the side if you want extra color and veggies on the plate.

How to store

Fridge: Store Potato and Cucumber Salad with Creamy Dill Dressing in an airtight container in the refrigerator for 3 to 4 days.
Stir before serving: The dressing may thicken or separate slightly; stir gently and add a splash of lemon juice or yogurt if it looks too thick.
Freezer: Skip freezing; potatoes and cucumbers change texture and the creamy dressing breaks.
Best serving temperature: Chill the salad, then pull it from the fridge 10 to 15 minutes before serving so the flavors taste bright and not muted by very cold temperatures.