Fresh Potato and Cucumber Salad with Creamy Dill Dressing Recipe

A refreshing potato and cucumber salad brings cool comfort to summer gatherings.

Cool summer vegetables combine perfectly with tangy herbs.

Crisp cucumber slices mingle alongside tender potato chunks.

dill bright flavor weaves through each delightful bite.

Simple ingredients create remarkable taste sensations that surprise.

creamy dressing coats everything with smooth, zesty excitement.

You’ll want seconds of this delectable side dish that sparks conversation at every meal.

Why Potato Cucumber Salad Is So Refreshing

• Savor Tropical Fusion: Enjoy a delightful twist on classic potato salad with sweet pineapple and creamy Hawaiian-inspired flavors that transport your taste buds to a sunny paradise.
• Customize with Ease: Adapt the recipe by adjusting ingredients like adding ham, changing vegetable mix, or tweaking mayo ratios to match your family's unique preferences.
• Perfect Party Pleaser: Ideal for potlucks, barbecues, and summer gatherings where people crave something refreshingly different from traditional side dishes.
• Quick Prep Delight: Prepare this crowd-pleasing salad in just a few simple steps, with minimal cooking required and most ingredients easily found in your kitchen.

Ingredients for Potato Cucumber Salad

• Potatoes: Starchy vegetables that provide a hearty foundation for the salad.
• Cucumber: Fresh and crisp vegetable that adds a cool, light texture to the dish.

• Sour Cream, Mayonnaise: Creamy ingredients that create a rich and tangy base for the dressing.
• Dill: Fresh herb that brings a bright, aromatic flavor to the salad.
• Lemon Juice: Adds a zesty brightness and helps balance the creamy dressing.
• Dijon Mustard: Provides a subtle, sharp flavor and helps emulsify the dressing.

• Salt, Pepper: Essential seasonings that enhance the overall flavor of the salad.
• Onions: Optional garnish that adds a mild, sharp crunch to the dish.

How to Make Potato Cucumber Salad Easily

Step 1: Boil Potatoes

Place potatoes in a pot of salted water. Cook until you can easily pierce them with a fork, which takes about 10-12 minutes.

Once done, drain the water and let the potatoes cool down completely.

Step 2: Whip Up Creamy Dressing

• Sour cream
• Mayonnaise
• Fresh dill
• Lemon juice
• Dijon mustard
• Salt
• Black pepper

Whisk all ingredients until smooth and well combined.

Step 3: Combine Salad Components

Slice cucumbers into thin rounds. Add the cooled potatoes and cucumber slices into the creamy dressing.

Gently toss everything together, ensuring each piece gets a delicious coating of the herby dressing.

Step 4: Chill And Develop Flavors

Pop the salad into the refrigerator for at least half an hour.

This resting time allows the flavors to mingle and intensify, creating a more delectable dish.

Step 5: Serve With Final Touches

When ready to serve, sprinkle some extra chopped dill on top.

For added zing, you can also scatter thinly sliced green onions over the salad. The fresh herbs will brighten up the entire dish and make it look super appetizing.

Helpful Notes for Potato Cucumber Salad

• Choose waxy potatoes like Yukon Gold for the best texture that holds up well in the salad.
• Slice cucumbers thinly to ensure even distribution of dressing and prevent wateriness.
• Chill the salad for at least an hour to let flavors meld and develop a more intense taste.
• For a lighter version, swap sour cream with Greek yogurt and use low-fat mayonnaise.
• Add fresh herbs like chives or parsley for extra brightness and complexity in the dish.

Flavor Twists for Potato Cucumber Salad Fans

• Mediterranean Potato Cucumber Salad: Add kalamata olives, crumbled feta cheese, and chopped parsley for a Greek-inspired version.
• Spicy Southwest Potato Cucumber Salad: Mix in diced jalapeños, chopped cilantro, and replace dill with cumin for a zesty kick.
• Herb Garden Potato Cucumber Salad: Incorporate fresh chives, tarragon, and basil alongside dill for a multi-herb experience.
• Protein-Packed Version: Fold in grilled chicken chunks or canned tuna to transform the salad into a complete meal.

Best Ways to Serve Potato Cucumber Salad

• Picnic Perfect Potato Cucumber Delight: Pack this chilled salad in mason jars for an easy outdoor meal. Layer dressing at bottom, then potatoes and cucumbers on top for a fresh, crisp presentation.
• Summer Barbecue Side Dish: Serve alongside grilled meats like chicken or fish. The cool, creamy texture complements smoky flavors and provides a refreshing contrast to hot dishes.
• Elegant Brunch Companion: Arrange salad on a beautiful platter with delicate herb sprigs. Pair with quiche, smoked salmon, or light sandwiches for a sophisticated morning spread.
• Quick Weeknight Meal Booster: Transform this salad into a light protein-packed dinner by adding shredded rotisserie chicken or canned tuna. Mix gently and enjoy a satisfying, no-fuss meal in minutes.

How to Store Potato Cucumber Salad Properly

• Store the potato and cucumber salad in an airtight container in the refrigerator for up to 2-3 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Do not freeze this salad as the cucumber and creamy dressing will separate and lose their texture, becoming watery and unappetizing when thawed.
• If preparing ahead, keep the dressing and vegetables separate until just before serving to prevent the salad from becoming soggy and maintain the crisp cucumber texture.
• Enjoy the salad within 48 hours for the best taste and quality, as the cucumber will release moisture over time, potentially diluting the creamy dill dressing.

FAQs

• Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is an excellent substitute that provides similar creaminess and tanginess to the dressing while adding extra protein.

• How thin should I slice the cucumbers?

Slice cucumbers into thin, uniform rounds about 1/8 inch thick to ensure even distribution and a pleasant texture throughout the salad.

• Do I need fresh dill or can I use dried?

Fresh dill offers the best flavor and brightness, but if unavailable, you can use dried dill. Just reduce the quantity by two-thirds since dried herbs are more concentrated.

• Is this salad best served cold or at room temperature?

This potato and cucumber salad is most delicious when served chilled, allowing the flavors to meld and the dressing to set properly.

Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

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4.8 from 38 reviews

• Total Time: 32 minutes
• Yield: 4 1x

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Description

German potato and cucumber salad with dill dressing promises summer freshness on your plate. Crisp vegetables and tangy herbs create a delightful side dish you will crave at picnics and family gatherings.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) baby potatoes, halved
• 1 large cucumber, thinly sliced
• 1/2 cup (120 ml) sour cream
• 1/4 cup (60 ml) mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• Salt and pepper to taste

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Instructions

1. Fill a pot with salted water and bring to a rolling boil, then gently add whole potatoes. Cook for 10-12 minutes until a fork easily pierces through the center.
2. Drain potatoes in a colander and allow to cool completely at room temperature, approximately 15-20 minutes.
3. Whisk together creamy elements like sour cream and mayonnaise in a spacious mixing bowl until smooth and well combined.
4. Incorporate fresh dill, tangy lemon juice, sharp Dijon mustard, and season with salt and pepper, stirring until the dressing achieves a uniform consistency.
5. Slice cooled potatoes into bite-sized chunks and thinly slice crisp cucumber pieces.
6. Fold potato and cucumber pieces into the prepared dressing, ensuring each morsel is evenly coated with the creamy mixture.
7. Transfer the salad to a sealed container and refrigerate for a minimum of 30 minutes, allowing flavors to meld and intensify.
8. Before serving, give the salad a gentle stir and optionally garnish with additional fresh dill sprigs or finely sliced red onions for extra visual appeal and subtle crunch.

Notes

• Opt for waxy potatoes like Yukon Gold or red potatoes to prevent them from falling apart during boiling.
• Cut cucumber into uniform slices for consistent texture and even dressing distribution.
• Chill ingredients beforehand to help the salad stay cooler and enhance flavor melding.
• Swap sour cream with Greek yogurt for a lighter, protein-rich alternative that maintains creamy consistency.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 210 kcal
• Sugar: 3 g
• Sodium: 220 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 20 mg