Tangy Potato and Cucumber Salad with a Creamy Dill Dressing Recipe

My summer garden’s bounty inspired this delightful potato and cucumber salad that combines crisp vegetables with a tangy, herb-infused cream.

Fresh ingredients dance together in a vibrant medley of textures and flavors.

Dill’s delicate aroma weaves through each creamy bite, creating a refreshing side dish.

Mediterranean kitchens often celebrate simple, wholesome combinations like these seasonal favorites.

Cool cucumber slices nestle against tender potato chunks, promising a light yet satisfying experience.

Compact and elegant, this salad delivers maximum flavor with minimal effort.

How to Prepare Potato Cucumber Salad With Creamy Dill

Step 1: Boil Potatoes to Perfection

Toss baby potatoes into a pot of generously salted water.

Cook until they’re super tender and a fork glides through easily, typically around 10-12 minutes.

Once done, drain the potatoes and let them cool completely.

Step 2: Whip Up the Creamy Dill Dressing

• Sour cream
• Mayonnaise
• Dijon mustard
• Fresh lemon juice
• Chopped fresh dill

Whisk all ingredients until smooth and well combined.

Step 3: Combine and Coat Salad Ingredients

• Cooled boiled potatoes
• Crisp cucumber slices
• Thinly sliced green onions

Ensure every morsel gets a lovely coating of the tangy dressing.

Step 4: Season and Enhance Flavors

Sprinkle salt and pepper across the salad.

Taste and adjust seasonings as needed for a perfectly balanced flavor profile.

Step 5: Chill and Let Flavors Mingle

Refrigerate the potato cucumber salad for a minimum of 30 minutes.

This resting time allows the herbs and dressing to infuse the vegetables with delicious, refreshing flavors.

Tips for Perfect Creamy Dill Potato Cucumber Salad

• Cook baby potatoes just until fork-tender to maintain their creamy texture without falling apart, ensuring ideal salad consistency.
• Chop fresh dill finely to distribute its aromatic flavor evenly throughout the creamy dressing, maximizing herb infusion.
• Seed and pat dry cucumber slices to prevent watery separation in the salad, keeping the dressing thick and creamy.
• Allow salad to rest in the refrigerator for at least 30 minutes to let flavors meld and develop a more harmonious taste profile.
• Taste and adjust salt and pepper gradually, remembering you can always add more but cannot remove excess seasoning.

Flavor Twists for Potato Cucumber Salad With Dill

• Greek Yogurt Lightened-Up Version: Replace sour cream and mayo with tangy Greek yogurt for a protein-packed, lower-fat alternative that maintains creamy texture.
• Vegan Potato Cucumber Salad: Substitute dairy ingredients with cashew cream, use vegan mayo, and add nutritional yeast for a rich, plant-based dressing that mimics traditional flavors.
• Herb Garden Remix: Swap fresh dill with a mix of chopped chives, parsley, and tarragon to create a more complex, multi-herb flavor profile that brightens the salad.
• Spicy Southwest Variation: Add diced jalapeños, smoked paprika, and replace green onions with chopped cilantro for a zesty, southwestern-inspired potato cucumber salad with a kick.

Serving Suggestions for Potato Cucumber Salad With Dill

• Picnic Perfect Plate: Serve this refreshing salad as a delightful side dish at summer barbecues, complementing grilled meats and fish with its cool, creamy texture.
• Elegant Appetizer Option: Arrange the salad in small glasses or on crisp lettuce leaves for an impressive starter at dinner parties, garnishing with extra dill sprigs for visual appeal.
• Lunch Box Champion: Pack this salad in portable containers for a satisfying midday meal, keeping it chilled in an insulated lunch bag for maximum freshness and flavor.
• Quick Potluck Star: Bring this dish to community gatherings where its creamy dressing and colorful ingredients will make it an instant crowd-pleaser that disappears quickly.

How to Keep Potato Cucumber Salad Fresh

• Store the salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Store dressing and salad ingredients separately to prevent sogginess. Mix just before serving to keep cucumber and potatoes crisp.
• Warm slightly at room temperature for 10-15 minutes before serving. Avoid microwaving to prevent potatoes from becoming mushy and cucumbers from losing crunch.
• Stir in a tablespoon of fresh sour cream or mayo to revive the creamy texture if the salad seems dry after refrigeration.

FAQs

• Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes. Just cut them into bite-sized cubes and cook until tender, then follow the rest of the recipe as directed.

• Is there a dairy-free alternative for the dressing?

Substitute sour cream and mayo with vegan alternatives like cashew cream or plant-based yogurt to make the dressing dairy-free.

• How long can I keep this salad in the refrigerator?

The salad stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The cucumber might release some water, so give it a gentle stir before serving.

• Can I make this salad ahead of time?

Absolutely! Prepare the salad a few hours before serving to allow the flavors to meld together.

Why Potato Cucumber Salad With Creamy Dill Is Refreshing

• Customize with Ease: Swap ingredients or adjust seasonings to match your taste preferences, making it incredibly versatile for any palate.
• Prep Ahead Perfection: Make this salad in advance, allowing flavors to meld and saving precious minutes during busy meal preparations.
• No-Fuss Cooking: Simple boiling and mixing techniques make this recipe accessible for home cooks of all skill levels, from beginners to experienced chefs.

Ingredients for Potato Cucumber Salad With Dill Dressing

• Baby Potatoes: Tender, small potatoes that provide a soft and creamy texture to the salad.
• Cucumber: Fresh and crisp vegetable that adds a cool and refreshing element to the dish.
• Green Onions: Mild onion that brings a subtle sharp flavor and bright color to the salad.

• Sour Cream, Mayonnaise: Rich and tangy dairy ingredients that create a smooth and creamy base for the dressing.
• Dijon Mustard: Zesty condiment that adds depth and a slight kick to the dressing.
• Fresh Dill: Aromatic herb that provides a delicate and distinctive flavor to the salad.

• Salt, Pepper: Essential seasonings that enhance and balance the overall taste of the potato and cucumber salad.
• Lemon Juice: Bright citrus ingredient that adds a fresh tang and helps to balance the richness of the dressing.

Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 40 reviews

• Total Time: 27 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Cool cucumber and potato salad delivers summer freshness with tangy dill dressing. German-inspired side dish brings crisp textures and zesty herbs that complement grilled meats or stand beautifully alone on summer picnic tables.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1.5 pounds (680 grams) baby potatoes, halved
• 1 large cucumber, thinly sliced

Dressing Ingredients:

• 1/2 cup (120 milliliters) sour cream
• 1/4 cup (60 milliliters) mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice

Seasoning:

• Salt, to taste
• Pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Immerse baby potatoes in generously salted water, simmering until easily pierced with a fork, approximately 10-12 minutes, then thoroughly drain and allow to cool completely.
2. Create a velvety dressing by vigorously blending sour cream, mayonnaise, Dijon mustard, fresh lemon juice, and finely chopped dill in a spacious mixing vessel.
3. Delicately incorporate the cooled potato chunks, thinly sliced cucumber rounds, and finely chopped green onions into the creamy dressing, ensuring each ingredient is uniformly coated.
4. Enhance the salad’s flavor profile by sprinkling kosher salt and freshly cracked black pepper, adjusting seasoning to personal preference.
5. Refrigerate the salad for a minimum of 30 minutes, allowing the flavors to meld and intensify, creating a refreshing and harmonious dish best served chilled.

Notes

• Opt for waxy potatoes like fingerlings or new potatoes for the best texture and flavor retention.
• Use Greek yogurt as a healthier alternative to sour cream and mayo for a lighter dressing.
• Slice cucumbers thin to help them absorb the creamy dressing and distribute flavor evenly.
• Pat potatoes dry after boiling to prevent watery dressing and ensure better coating.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 146
• Sugar: 1 g
• Sodium: 140 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 17 mg