Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something irresistible about the fresh crunch of cucumber paired with tender, buttery potatoes. Add a luscious creamy dill dressing into the mix, and you have a side dish that's as refreshing as it is satisfying.

I first made this salad on a sweltering summer afternoon, desperate for something cool and comforting. It was an instant hit, and now it's a must-have at every barbecue and picnic we host. It's quick, easy, budget-friendly, and tastes even better after a few hours in the fridge!

Each bite brings a burst of cool cucumber, rich potato, and that unmistakable tang of dill — the perfect harmony for warm-weather dining.

Let's dive into why you'll absolutely love this Potato and Cucumber Salad!

Why You'll Love This Potato and Cucumber Salad

Get ready to meet your new favorite summer side! This Potato and Cucumber Salad with Creamy Dill Dressing checks all the right boxes.

First, it's refreshingly light yet wonderfully filling. The cucumbers bring a crisp brightness that balances the creamy potatoes beautifully, making it a perfect match for heavier grilled dishes.

Second, it's astonishingly easy to put together. With just a handful of basic ingredients and a quick homemade dressing, you'll have it on the table in under 30 minutes.

Third, this salad is incredibly budget-friendly. Potatoes and cucumbers are among the most affordable veggies out there, so you can feed a crowd without breaking the bank.

Lastly, it’s versatile enough to adapt. Whether you prefer a touch of onion for sharpness, or want to swap Greek yogurt for a healthier twist, this recipe welcomes your creativity.

Trust me, after one bite, this salad will become a permanent fixture in your summer rotation!

Ingredients Notes

The magic of this salad lies in its simple, wholesome ingredients, each one playing a vital role in flavor and texture.

Potatoes form the hearty base of the salad. I love using baby Yukon Golds because they have a buttery flavor and hold their shape well after boiling. Just be sure to cut them into uniform pieces to ensure even cooking.

Cucumbers bring a cooling crunch that balances the richness of the potatoes. English cucumbers are my top pick since they have fewer seeds and a thinner skin, but regular cucumbers work too if you peel them first.

Fresh dill is the star herb here. Its feathery leaves infuse the salad with a fresh, grassy brightness that's hard to replicate. Don't skimp on it — fresh dill really makes a difference!

Sour cream and mayonnaise blend together to create the creamy dressing. The sour cream adds tang while the mayo brings that luxurious richness. You can substitute Greek yogurt if you want a lighter version.

You'll also need a few kitchen basics: salt, pepper, a bit of vinegar for sharpness, and a large bowl for tossing everything together. No special equipment needed — just a saucepan, knife, and cutting board!

How To Make This Potato and Cucumber Salad

Making this salad is as easy as it gets, but a few tips will ensure it turns out perfect every time.

Start by bringing a large pot of salted water to a boil. Add the chopped potatoes and cook until just tender when pierced with a fork, about 10-12 minutes. Be careful not to overcook them; you want them to hold their shape.

While the potatoes are cooking, slice your cucumbers into thin half-moons. If you're using regular cucumbers, consider peeling them for a softer texture. Set the cucumbers aside in a large bowl.

Next, in a separate bowl, whisk together the sour cream, mayonnaise, vinegar, salt, pepper, and fresh dill until smooth. The dressing should taste tangy and herbaceous — adjust the seasoning to your preference.

Once the potatoes are done, drain them well and let them cool for 5-10 minutes. Warm potatoes absorb flavors better, but they shouldn’t be so hot that they melt the dressing.

Gently toss the warm potatoes and sliced cucumbers with the dressing. Stir carefully to avoid breaking the potatoes too much — a few crumbles are fine and actually help thicken the dressing naturally.

The total time from start to finish is around 30 minutes, and while you can serve it immediately, it's even better after an hour in the fridge as the flavors meld beautifully.

Storage Options

This Potato and Cucumber Salad stores beautifully, making it a great make-ahead option.

Store the salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. Just give it a gentle stir before serving, as the dressing may thicken slightly over time.

If you're prepping ahead for an event, you can boil the potatoes and slice the cucumbers a day in advance. Keep them separate and toss with the dressing an hour before serving for maximum freshness.

Freezing is not recommended for this recipe. The cucumbers will lose their crispness and the dressing may separate after thawing.

When reheating is needed (though it's usually served cold), let it sit out at room temperature for 20-30 minutes rather than microwaving.

Variations and Substitutions

One of the best things about this salad is how adaptable it is to your tastes and pantry!

For a healthier twist, substitute Greek yogurt for the sour cream. It brings a lovely tang and cuts down on calories without sacrificing creaminess.

If you love a bit of bite, add thinly sliced red onions or scallions. Their sharpness pairs beautifully with the mellow potatoes.

To make it even more herbaceous, mix in some chopped parsley or chives alongside the dill. A medley of fresh herbs brings extra vibrancy.

Swap out the regular vinegar for apple cider vinegar or even a squeeze of fresh lemon juice for a fruitier, brighter dressing.

Feeling adventurous? Add a handful of crumbled feta cheese or chopped pickles for extra tang and texture.

Don't be afraid to play around and make it your own. After all, some of the best recipes come from a little experimentation!

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