Name: Potato and Cucumber Salad with Creamy Dill Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds small yellow or Yukon Gold potatoes, scrubbed; 1 tablespoon salt, for boiling water; 1 large English cucumber, thinly sliced; 1 small red onion, very thinly sliced; 3 green onions, thinly sliced; 3 tablespoons fresh dill, finely chopped; 1 tablespoon fresh parsley, chopped; 1 small garlic clove, minced or grated; Salt, for sprinkling on cucumbers; 1/2 cup mayonnaise; 1/2 cup plain Greek yogurt (or sour cream); 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice or white wine vinegar; 1 teaspoon sugar or honey; 1/2 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1–2 tablespoons cold water or milk, to thin as needed; 2 hard boiled eggs, chopped; 1 stalk celery, finely diced; 1 tablespoon capers, rinsed; 2 tablespoons chopped pickles

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, tangy, and herby with just enough richness to feel comforting but not heavy. It works perfectly for busy weeknights, potlucks, or cookouts and takes about 35 minutes from start to finish, including chill time. I tested this version in my tiny apartment kitchen while my dog judged my potato chopping skills from the doorway.

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

Homemade Potato and Cucumber Salad with Creamy Dill Dressing tastes fresher than anything in a plastic tub. The dill stays bright, the cucumbers stay crisp, and you control the salt, tang, and creaminess.

You also skip mystery ingredients and adjust the texture exactly how you like it. Want extra crunchy cucumber, more dill, or lighter dressing with Greek yogurt? You decide, not the deli counter.

“This Potato and Cucumber Salad with Creamy Dill Dressing tastes like summer in a bowl and disappears from the table in minutes. ★★★★★”

Ingredients You Need

Potatoes

2 pounds small yellow or Yukon Gold potatoes, scrubbed
- Yellow potatoes hold their shape and taste buttery.
- You can use red potatoes if that is what you have.
- Avoid russets since they turn mealy in salads.

Cucumbers

1 large English cucumber, thinly sliced
- English cucumbers have tender skin and fewer seeds, so you skip peeling.
- Use Persian cucumbers as a great substitute.
- If you only have regular cucumbers, peel them and scoop out the seeds so the salad stays crisp.

Fresh herbs and aromatics

1 small red onion, very thinly sliced
3 green onions, thinly sliced
3 tablespoons fresh dill, finely chopped
1 tablespoon fresh parsley, chopped (optional but adds nice color)
1 small garlic clove, minced or grated

Use fresh dill if at all possible. Dried dill loses that bright, grassy flavor that makes this salad pop.

Creamy Dill Dressing

1/2 cup mayonnaise
- Use a brand you like since you taste it directly. I often use Hellmann’s or Duke’s.
1/2 cup plain Greek yogurt (or sour cream)
- Greek yogurt keeps the dressing lighter and adds tang.
2 tablespoons Dijon mustard
2–3 tablespoons fresh lemon juice or white wine vinegar
1 teaspoon sugar or honey
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1–2 tablespoons cold water or milk to thin, as needed

You can use all mayonnaise if you prefer a richer salad. Use all Greek yogurt if you want a lighter version, but add an extra teaspoon of olive oil for a smoother mouthfeel.

Optional mix ins

2 hard boiled eggs, chopped, for extra protein
1 celery stalk, finely diced, for extra crunch
1 tablespoon capers, rinsed, for briny flavor
2 tablespoons chopped pickles, if you like a sharper tang

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or jar for dressing
Sharp knife and cutting board
Measuring cups and spoons
Rubber spatula or large spoon
Mandoline slicer for cucumbers and onion (optional but very handy)

Tips & Mistakes

Boil potatoes whole or in large chunks so they stay tender and not waterlogged.
Salt the cooking water generously so the potatoes taste seasoned from the inside.
Stop boiling when a knife slides into the potato with slight resistance so they hold their shape.
Drain potatoes well and let them steam dry in the colander so the dressing clings instead of sliding off.
Slice cucumbers thin but not paper thin so they stay crunchy and do not turn limp.
Sprinkle a pinch of salt over the cucumber slices and let them sit 10 minutes, then pat dry to avoid watery salad.
Stir the dressing until completely smooth before adding to the potatoes so you avoid pockets of mustard or yogurt.
Taste the dressing and adjust salt, lemon, and dill before mixing with the potatoes so you do not overwork the salad later.
Fold the potatoes gently with a spatula so you do not mash them into a spread.
Chill the salad at least 20 minutes before serving so the flavors settle and the dressing thickens slightly.
Add extra fresh dill and cucumber right before serving so the herbs stay bright and the cucumbers stay crisp.
Do not freeze this salad since the potatoes and cucumbers turn grainy and watery.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Cook the potatoes

Cut larger potatoes into halves or quarters so all pieces match in size.
Place potatoes in a large pot and cover with cold water by about 1 inch.
Add 1 tablespoon salt to the water and bring to a gentle boil over medium high heat.
Cook 10 to 15 minutes until a knife slides into the center with slight resistance, not falling apart.
Drain potatoes in a colander and let them sit 5 to 10 minutes so steam escapes and surfaces dry.
Transfer potatoes to a large mixing bowl and let them cool until just warm, not hot.
If you prefer smaller pieces, cut the warm potatoes into bite size chunks. Warm potatoes soak up dressing better.

Step 2: Prep cucumbers and onions

While potatoes cook, slice the cucumber into thin rounds or half moons.
Place cucumber slices in a bowl, sprinkle with a pinch of salt, and toss.
Let them sit 10 minutes, then pat dry with a clean towel or paper towels.
Thinly slice the red onion and green onions.
If you want a milder onion flavor, soak red onion slices in cold water for 5 to 10 minutes, then drain and pat dry.
Chop the fresh dill and parsley and mince the garlic.

Step 3: Mix the creamy dill dressing

In a small bowl, add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, sugar or honey, garlic, salt, and pepper.
Whisk until smooth and creamy.
Add chopped dill and parsley and whisk again.
If the dressing looks too thick, whisk in 1 to 2 tablespoons cold water or milk until it reaches a pourable but clingy consistency.
Taste and adjust with more salt, pepper, or lemon juice as needed.
The dressing should taste slightly more tangy and salty than you want the final salad to taste.

Step 4: Combine salad ingredients

Pour about two thirds of the dressing over the warm potatoes.
Gently fold with a spatula until the potatoes look lightly coated.
Add cucumbers, red onion, green onions, and any optional mix ins you like.
Fold again carefully so you keep the potato pieces intact.
Add more dressing as needed until the salad looks creamy but not soupy.
Taste and adjust seasoning with extra salt, pepper, or dill.
Cover the bowl and chill at least 20 to 30 minutes before serving.

Step 5: Finish and serve

Right before serving, give the salad a gentle stir.
If it thickened too much in the fridge, loosen it with a spoonful of yogurt or a splash of milk.
Top with a sprinkle of fresh dill and green onion for color and fresh aroma.
Serve slightly chilled or at cool room temperature.

Variations I've Tried

I sometimes swap half the potatoes with steamed green beans for a lighter, crunchier version. I also use all Greek yogurt and a teaspoon of olive oil when I want a healthier creamy dill dressing that still tastes rich. If I cook for kids, I skip the red onion and add chopped pickles and hard boiled eggs, which they devour.

I also tried a version with a spoonful of whole grain mustard and a bit of honey, which gave the salad a sweet and tangy twist. Another favorite twist uses thinly sliced radishes for peppery crunch and extra color. You can also add flaked canned tuna or shredded rotisserie chicken to turn the salad into a full meal.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve Potato and Cucumber Salad with Creamy Dill Dressing alongside grilled chicken, burgers, sausages, or veggie skewers. It pairs nicely with simple mains like baked salmon, roasted tofu, or a big platter of sliced tomatoes and corn on the cob. You can also spoon it into lettuce cups, stuff it into pita pockets with crunchy greens, or serve it over a bed of mixed salad greens.

For a picnic, pack it in a chilled container and serve it with sandwiches, fresh fruit, and sparkling water or iced tea. The creamy dill dressing tastes especially good next to juicy watermelon, crisp snap peas, or sliced bell peppers.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days.
Stir gently before serving again since the dressing may thicken and the potatoes may absorb some moisture.
Add a spoonful of yogurt or mayonnaise if the salad looks dry after chilling.
Avoid freezing since the potatoes and cucumbers lose their texture and the dressing separates.