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 waxy potatoes, such as baby Yukon golds or red potatoes; Water, for boiling; Fine sea salt, for boiling water; 2 medium Persian or mini cucumbers, thinly sliced; Pinch of fine sea salt, for salting cucumbers; 1/2 cup full-fat plain Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons fresh lemon juice, plus more to taste; 2 teaspoons Dijon mustard; 2 tablespoons fresh dill, finely chopped, plus more for garnish; 1 small garlic clove, very finely minced or grated; 1 teaspoon sugar or honey, to taste; 1/2 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1–2 teaspoons cold water or milk, as needed to thin dressing; 3 green onions, thinly sliced (white and green parts); 2 tablespoons red onion or shallot, finely chopped; 1 rib celery, finely chopped; 2 tablespoons fresh parsley, chopped

Potato and Cucumber Salad with Creamy Dill Dressing tastes cool, tangy, and herby with just enough richness to feel like comfort food without knocking you out for the rest of the day. It works perfectly for busy home cooks who want a fresh side dish on the table in about 35 minutes, start to finish. I first made a version of this salad in a tiny apartment kitchen with one dull knife and still loved it, so you and your tools have this covered.

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

Homemade potato and cucumber salad gives you control over texture, salt, and tang, so you skip the gloopy deli versions that taste like mystery mayo. You can keep the dressing light with Greek yogurt or go richer with sour cream, and you decide how much dill and garlic you want.

This salad also stretches a bag of potatoes and a couple of cucumbers into a big bowl of food that feeds a crowd. It travels well for potlucks, picnics, and cookouts, and it tastes even better after it chills.

“This Potato and Cucumber Salad with Creamy Dill Dressing tastes bright, herby, and restaurant-level fresh, but it comes together with simple ingredients you probably already have ★★★★★”

Ingredients You Need

Potatoes

2 pounds small waxy potatoes
- Use baby Yukon golds, red potatoes, or any waxy variety.
- Waxy potatoes hold their shape and stay creamy inside.
- Avoid russets, which turn mealy and break apart in salads.

Cucumbers

2 medium Persian or mini cucumbers, thinly sliced
- Persian or mini cucumbers stay crisp and have tender skins, so you skip peeling.
- English cucumber also works; slice it thin and peel if the skin feels tough.
- If you use standard cucumbers, scrape out the seeds to avoid extra water.

Creamy Dill Dressing

1/2 cup full-fat Greek yogurt
- You can swap sour cream for a richer flavor.
- Use plain yogurt only; flavored yogurt turns the dressing strange fast.
1/4 cup mayonnaise
- Use a brand you like on sandwiches, such as Hellmann’s or Duke’s.
- You can use all yogurt for a lighter salad, but mayo adds classic potato salad flavor.
2 to 3 tablespoons fresh lemon juice
- Bottled lemon juice works in a pinch, but fresh tastes brighter.
- Start with 2 tablespoons, then add more to taste.
2 teaspoons Dijon mustard
- Dijon adds gentle heat and depth.
- Yellow mustard works if that is what you have, but use 1 teaspoon since it tastes sharper.
2 to 3 tablespoons finely chopped fresh dill
- Fresh dill makes this salad shine, so use it if you can.
- In a pinch, use 1 to 1 1/2 teaspoons dried dill and let the salad rest longer so it hydrates.
1 small garlic clove, very finely minced or grated
- Use a microplane or smash it with salt to a paste so no one bites into a chunk.
- Garlic powder works too; start with 1/4 teaspoon and adjust.
1 to 2 teaspoons sugar or honey
- A tiny bit of sweetness balances the acidity and salt.
- Taste before adding the second teaspoon.
1/2 to 3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Crunch & Freshness Add-ins

3 green onions, thinly sliced (white and green parts)
2 tablespoons finely chopped red onion or shallot
1 to 2 ribs celery, finely chopped (optional but great for crunch)
2 tablespoons chopped fresh parsley (optional, but adds color and freshness)

Pantry Shortcuts & Substitutions

Use pre-cooked baby potatoes from the refrigerated section if you find them; you just slice and dress.
Use pre-minced garlic from a jar if you feel tired; rinse it briefly under water to tame the flavor.
Use dried dill and onion powder if you run low on fresh herbs; let the salad sit at least 30 minutes so the flavors bloom.

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: mandoline or food processor with slicing blade for very thin cucumber slices

Tips & Mistakes

Cut potatoes into equal sizes so they cook at the same rate and stay tender, not mushy.
Start potatoes in cold, salted water; this helps them cook evenly and seasons them from the inside.
Stop boiling when a knife slides in with slight resistance; overcooked potatoes turn into mashed salad.
Drain potatoes well and spread them on a sheet pan for a few minutes so excess moisture evaporates.
Dress potatoes while they still feel warm; they soak up flavor better at that stage.
Salt cucumbers lightly and let them sit 10 to 15 minutes, then pat dry so they stay crisp and do not water down the dressing.
Chop dill and green onions small so they spread evenly and no one gets a giant dill bomb in one bite.
Taste the dressing before you add it to the bowl; adjust salt, lemon, and sweetness until it tastes balanced.
Add dressing in stages; you can always add more, but you cannot pull it back out.
Chill the salad at least 30 minutes so flavors meld; rush that step and the salad tastes flat.
Stir gently when you mix so the potatoes hold their shape and the salad stays pretty.
Keep the salad cold at picnics; nest the bowl in a larger bowl with ice so the dairy stays safe.

How to Make Potato and Cucumber Salad with Creamy Dill Dressing

Step 1: Cook the Potatoes

Rinse the potatoes and cut them into bite-size chunks, about 1 to 1 1/2 inches. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt, then bring the pot to a gentle boil over medium-high heat.

Lower the heat to maintain a steady simmer. Cook 10 to 15 minutes, depending on size, until a knife slides into a piece with just a bit of resistance. Drain the potatoes in a colander, then spread them on a sheet pan or large plate to steam off excess moisture for 5 to 10 minutes.

Step 2: Prep the Cucumbers and Aromatics

While the potatoes cook, thinly slice the cucumbers. Place them in a bowl with a small pinch of salt and set them aside for 10 to 15 minutes so they release some water. Pat them dry with a clean towel or paper towels.

Slice the green onions and finely chop the red onion or shallot and celery. Chop the dill and parsley. Keep everything ready near your mixing bowl so you can assemble the salad easily.

Step 3: Mix the Creamy Dill Dressing

In a small bowl or jar, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, sugar or honey, garlic, salt, and pepper. Whisk until the dressing looks smooth and creamy. Taste and adjust the seasoning with more lemon, salt, or a pinch more sugar until it tastes bright and balanced.

Stir in most of the chopped dill, saving a little for garnish. If the dressing looks very thick, thin it with 1 to 2 teaspoons of cold water or a splash of milk. You want it thick enough to cling to the potatoes but loose enough to coat them easily.

Step 4: Combine Warm Potatoes with Dressing

Transfer the warm potatoes to a large mixing bowl. Spoon about two thirds of the dressing over the potatoes. Gently fold with a spatula until the potatoes look lightly coated.

Add the green onions, red onion or shallot, celery, and parsley. Fold again, then taste a piece of potato. Add more dressing, salt, or pepper if you want stronger flavor.

Step 5: Add Cucumbers and Chill

Add the dried cucumber slices to the bowl. Gently fold them into the salad so they stay crisp and do not break apart. Sprinkle in the remaining dill and give the salad one more light toss.

Cover the bowl and chill the salad for at least 30 minutes and up to 24 hours. Before serving, give it a quick stir and taste again; the potatoes may soak up some seasoning, so you might add a squeeze of lemon or a pinch of salt.

Variations I've Tried

Extra tangy version: Swap half the lemon juice for white wine vinegar and use all Greek yogurt instead of mayo. This version tastes lighter and sharper, great with grilled chicken or fish.
Egg potato cucumber salad: Add 3 chopped hard-boiled eggs and a spoonful of yellow mustard. This turns the salad into a heartier side that feels like picnic food from childhood.
Crunch lover version: Double the celery, add finely chopped radish, and toss in a handful of sliced snap peas. This version tastes extra fresh and gives a big contrast to the creamy potatoes.
Herb garden version: Add fresh chives, tarragon, and a little mint along with the dill. This works well when you have a garden or a fridge full of herb leftovers.
Lighter dairy-free version: Use a thick, unsweetened plant-based yogurt and vegan mayo, and season with extra lemon and dill. The texture stays creamy, and the flavor still feels classic.

How to Serve Potato and Cucumber Salad with Creamy Dill Dressing

Serve Potato and Cucumber Salad with Creamy Dill Dressing cold or at cool room temperature alongside grilled chicken, burgers, hot dogs, or roasted salmon. It also pairs nicely with veggie skewers, black bean burgers, or a simple green salad for a lighter meal. Add sliced tomatoes or a platter of fresh fruit on the side to keep the plate colorful and fresh. For picnics and potlucks, pack it in a chilled container and keep it on ice so the creamy dressing stays cool.

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.
Freezer: Skip freezing; potatoes and cucumbers change texture and the creamy dressing can separate.
Make ahead: Cook and chill the potatoes and cucumbers, then store them separately from the dressing for up to 2 days; mix everything a few hours before serving.
Best serving refresh: Stir the salad, then add a spoonful of yogurt or mayo and a squeeze of lemon if it looks dry; sprinkle on fresh dill or green onion to wake up the flavors again.