Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There’s something irresistibly refreshing about this Potato and Cucumber Salad with a Creamy Dill Dressing. The moment you take a bite, you’re hit with the cool crunch of cucumber, the velvety softness of baby potatoes, and the herby brightness of fresh dill, all brought together by a luscious tangy dressing.

I first whipped this up during a sweltering summer BBQ when I wanted something that felt both hearty and cool. It’s now a go-to side for potlucks, family dinners, and even quick weekday lunches. It’s budget-friendly, incredibly easy to prep, and always a crowd-pleaser.

Whether you’re looking to elevate your picnic game or just need a simple side that pairs with everything, this salad delivers. Let’s dive into what makes it so special.

Why You’ll Love This Potato and Cucumber Salad with a Creamy Dill Dressing

Get ready to fall for your new favorite warm-weather side dish. This salad strikes the perfect balance of comforting and crisp, making it a standout among traditional mayo-heavy potato salads.

First off, it’s fast and fuss-free. With just a handful of ingredients and minimal cooking involved, you can have it ready in under 30 minutes. Perfect for those last-minute dinners or spontaneous cookouts.

Next, it’s cool and refreshing, thanks to thinly sliced cucumbers and a light, tangy dressing. No more heavy, overly rich sides weighing down your plate – this one keeps things light while still being satisfying.

It’s also budget-conscious. Potatoes and cucumbers are some of the most affordable staples out there, making this a side that stretches your dollar without skimping on flavor.

Finally, the recipe is super versatile. Whether you’re serving it alongside grilled chicken, packing it for a picnic, or spooning it next to burgers and hot dogs, this salad plays nice with just about any main.

Once you make it, you’ll find yourself reaching for it again and again. Now, let’s break down the simple ingredients that make this dish shine.

Ingredients Notes

The magic of this salad lies in the combination of just a few wholesome, flavor-packed ingredients. Each one contributes to the texture and taste in a way that makes this dish anything but ordinary.

Baby potatoes are the creamy, earthy base of the salad. Their naturally buttery flavor pairs perfectly with the tangy dressing. I like to use red or yellow baby potatoes for both color and flavor. Be sure to boil them until fork-tender but not falling apart – you want them to hold their shape in the salad.

English cucumbers are the star of the “refreshing” part of this salad. Their thin skins mean no peeling required, and they add that juicy crunch that balances the softness of the potatoes. Slice them thinly so they blend easily into the mix.

Fresh dill is essential here. Its grassy, slightly sweet flavor is what makes the dressing pop. Dried dill just doesn’t deliver the same aromatic punch, so grab a fresh bunch if you can. Chop it finely to distribute that flavor in every bite.

Greek yogurt and mayo form the base of the creamy dill dressing. I love the combination – the mayo brings richness while the yogurt adds tang and lightness. If you want an even lighter option, you can go full yogurt, but the blend gives the best of both worlds.

Apple cider vinegar is the final touch that lifts the dressing and cuts through the creaminess with a mild acidity. You could use lemon juice in a pinch, but I find that vinegar rounds out the flavors better in this particular recipe.

You won’t need much in the way of equipment – just a sharp knife, a saucepan for boiling the potatoes, and a mixing bowl for tossing everything together. A mandoline can be handy if you want those paper-thin cucumber slices, but it’s not essential.

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

Making this salad is a breeze – just a few steps stand between you and the perfect chilled side dish.

Start by bringing a large pot of salted water to a boil. While it heats, rinse your baby potatoes and cut any larger ones in half so they cook evenly. Once the water’s boiling, add the potatoes and cook them until they’re tender when pierced with a fork, about 12-15 minutes. Drain and let them cool slightly – you want them warm but not piping hot when dressing them.

While the potatoes are cooling, slice your cucumbers into thin rounds. I recommend using a mandoline or very sharp knife for uniform slices. Pat the cucumbers dry with a paper towel to reduce excess moisture – this helps keep your dressing from getting watery.

In a separate bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, chopped dill, salt, and pepper. Give it a taste and adjust the seasoning if needed – I often add a bit more vinegar for brightness, depending on the batch.

Once your potatoes have cooled a bit, place them in a large mixing bowl along with the sliced cucumbers. Pour the creamy dill dressing over the top and gently toss everything together. Take your time here – you want each potato to be evenly coated without breaking them apart.

Transfer the salad to a serving bowl and sprinkle with extra chopped dill or a few twists of cracked black pepper for garnish. You can serve it right away slightly warm, or chill it for at least 30 minutes if you prefer it cold. Either way, it’s fantastic.

From start to finish, this salad takes about 25-30 minutes, including prep and cook time. It’s simple enough for weeknights and impressive enough for entertaining.

Storage Options

Leftovers of this salad store beautifully, making it a great make-ahead option. Just keep it in an airtight container in the fridge for up to 3 days. If the cucumbers release a bit of moisture over time, just give the salad a quick stir before serving to reincorporate the dressing.

If you’re planning to make this in advance for a party or picnic, I recommend storing the dressing separately and combining everything just before serving. This keeps the cucumbers crisp and the potatoes from absorbing too much moisture.

Freezing isn’t ideal for this dish. The texture of both the potatoes and cucumbers can become mushy after thawing, and the creamy dressing may separate. It’s definitely best enjoyed fresh or within a few days.

To reheat (if you’re serving warm), simply bring the salad to room temperature and warm gently in the microwave for 30-45 seconds. Just note that the creamy dressing is best enjoyed cold or room temp.

Variations and Substitutions

One of the best things about this salad is how adaptable it is. You can swap ingredients in and out depending on what you have on hand or your personal taste preferences.

For a dairy-free version, use your favorite plant-based yogurt and mayo substitutes. There are plenty of good ones on the market now, and the fresh dill still shines through just as well.

Want to add some extra crunch? Toss in a handful of thinly sliced radishes or even celery. Both bring a peppery bite and extra texture that complements the creaminess beautifully.

If dill isn’t your thing, try using fresh chives or parsley instead. The salad will have a different herbaceous vibe, but it’s still wonderfully fresh and vibrant.

Add protein to turn this into a complete meal. Chopped hard-boiled eggs, cooked bacon, or even grilled salmon make excellent additions that take this from side dish to star of the plate.

Looking to lower the carbs? Try substituting half of the potatoes with steamed cauliflower florets. It’s a great way to lighten things up while still keeping that creamy, satisfying texture.

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