Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something so refreshing about the crisp crunch of cucumbers paired with tender, buttery potatoes—especially when they’re tossed in a tangy, herb-packed dill dressing. This Potato and Cucumber Salad is the ultimate blend of creamy and fresh, perfect for warm-weather gatherings or a quick weeknight side.

this Recipe

I first made this dish during a backyard cookout when I wanted something lighter than a traditional mayo-heavy potato salad. With its cool, crisp cucumbers and vibrant dill flavor, this salad quickly became the sleeper hit of the party. It’s now my go-to recipe when I need something easy, crowd-pleasing, and just a little bit different.

Let’s dive into what makes this salad truly irresistible.

Why You'll Love This Potato and Cucumber Salad With a Creamy Dill Dressing

Get ready to meet your new favorite summer side dish. This Potato and Cucumber Salad is everything you want on a hot day—cool, creamy, and bursting with flavor.

First off, it’s incredibly easy to make. There’s nothing complicated here—just simple ingredients that come together beautifully. You can boil the potatoes in advance and toss the whole salad together in under 15 minutes once they’re cooled.

It’s also surprisingly budget-friendly. With just a handful of inexpensive ingredients—potatoes, cucumbers, sour cream, and fresh herbs—you can feed a crowd without breaking the bank.

Another big win? It’s wonderfully light and refreshing. Unlike traditional potato salads that can feel heavy, this version stays crisp and cooling thanks to the fresh cucumbers and the bright dill-infused dressing.

Finally, this dish is super versatile. It works just as well alongside grilled chicken or burgers as it does with baked salmon or sandwiches. Whether you’re packing it for a picnic or adding it to a weeknight dinner, it fits right in.

Now let’s talk about the ingredients that bring it all together.

Ingredients Notes

This salad keeps things simple, but each ingredient plays an important role in building layers of texture and flavor. The combination of creamy, tangy, and crunchy elements is what makes this recipe shine.

Yukon Gold potatoes are my go-to here. Their naturally buttery texture holds up beautifully after boiling, and they absorb the creamy dill dressing without falling apart. You could also use red potatoes if that’s what you have on hand—they have a similar waxy consistency that works well for potato salads.

English cucumbers are ideal because they’re seedless, thin-skinned, and have a crisp texture that doesn’t get soggy. If you’re using regular cucumbers, I recommend peeling and seeding them first to keep the texture light and refreshing.

Sour cream forms the base of the dressing, adding a creamy, slightly tangy richness that balances the freshness of the cucumbers. For a lighter version, you can substitute plain Greek yogurt, though it will give a slightly tangier flavor profile.

Fresh dill is the star herb in this salad. Its bright, citrusy flavor is what gives the dressing its signature zing. Dried dill doesn’t quite capture the same essence, so fresh is definitely worth the extra step.

Red onion adds a gentle bite and a touch of color. Thinly slicing it ensures it doesn’t overpower the salad but still gives it that subtle sharpness to contrast the creaminess.

You won’t need any fancy tools for this recipe. A medium saucepan, a sharp knife, and a mixing bowl are all you need—plus a little patience while the potatoes cool down.

How To Make This Potato and Cucumber Salad With a Creamy Dill Dressing

Putting this salad together is as easy as it gets. With just a few simple steps, you’ll have a chilled, creamy dish that’s perfect for any occasion.

Start by bringing a large pot of salted water to a boil. Wash your Yukon Gold potatoes and cut them into bite-sized chunks—no need to peel unless you prefer them that way. Boil the potatoes for about 10-12 minutes, or until they’re just fork-tender. You want them to hold their shape, so don’t overcook them.

While the potatoes are boiling, slice your cucumbers into thin rounds. If you’re using English cucumbers, leave the peel on for extra texture and color. If not, peel and seed your cucumbers before slicing. Set them aside and let them chill in the fridge while you prep the rest.

Once the potatoes are cooked, drain them and spread them out on a baking sheet to cool. Giving them space helps them cool faster and keeps them from getting mushy. You want them to be completely cool before mixing with the dressing, so they don’t soak up too much liquid.

In a large bowl, stir together sour cream, chopped fresh dill, a splash of white vinegar or lemon juice, and salt and pepper to taste. This creates a tangy, creamy dressing that clings beautifully to each piece of potato and cucumber.

When the potatoes are cool, gently fold them into the dressing along with the cucumber slices and thinly sliced red onion. Mix until everything is evenly coated, but be careful not to break up the potatoes. Pop the finished salad in the fridge for at least 30 minutes before serving—this gives the flavors time to meld.

From start to finish, you’re looking at about 45 minutes, most of which is hands-off cooling time. It’s a super simple process with seriously delicious results.

Storage Options

This salad stores beautifully, making it ideal for meal prep or make-ahead meals. Keep any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 3 days.

If you’re planning to make it ahead of time for a gathering, you can prep the potatoes and cucumbers in advance and mix everything together a few hours before serving. Just be sure to give it a good stir before bringing it to the table.

Avoid freezing this salad. The sour cream-based dressing doesn’t hold up well to freezing and thawing—it can separate and become watery.

To rehydrate the salad if it looks a little dry after chilling, just stir in a spoonful of sour cream or a splash of vinegar before serving to bring the creaminess back to life.

Variations and Substitutions

This recipe is wonderfully flexible, so feel free to tweak it to suit your tastes or dietary needs. It’s easy to adapt without sacrificing that delicious balance of creamy and crisp.

For a lighter version, swap out the sour cream for plain Greek yogurt or a mix of yogurt and light mayo. You’ll still get that tangy creaminess, but with fewer calories and a bit more protein.

Want to add some extra crunch? Toss in a handful of chopped celery or radishes. They add a nice bite and keep the texture interesting, especially if the salad is sitting out for a bit.

You can also make this salad vegan by using a plant-based sour cream or cashew-based dressing. A squeeze of lemon and some extra herbs can help boost the flavor if you’re going dairy-free.

If you love bold flavors, try mixing in some crumbled feta or chopped pickles. Both bring an extra salty, tangy punch that pairs beautifully with the dill dressing.

Don’t be afraid to make this salad your own. Whether you're adding protein, changing up the herbs, or playing with textures, this recipe is a fantastic base for all kinds of tasty variations.

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