Zesty Potato and Cucumber Salad with a Creamy Dill Dressing Recipe

Summer’s heat calls for a refreshing potato and cucumber salad with dill dressing that brings coolness to any table.

Crisp cucumbers and tender potatoes create a perfect harmony of textures and flavors.

Each bite promises a delightful blend of creamy and tangy notes.

The light, herbal dressing adds a zesty kick that makes this salad irresistible.

Fresh dill transforms simple ingredients into a vibrant side dish that steals the spotlight at picnics and gatherings.

You’ll love how quickly this salad comes together with minimal effort.

Serve chilled and watch everyone reach for seconds.

Potato and Cucumber Salad with Creamy Dill – Why It’s Refreshing

• Whip Up Quickly: This salad comes together in just a few simple steps, making it perfect for busy home cooks who want a delicious side dish without spending hours in the kitchen.
• Celebrate Fresh Flavors: Crisp cucumbers and creamy potatoes blend beautifully with tangy dill dressing, creating a refreshing and satisfying combination that wakes up your taste buds.
• Customize with Ease: Feel free to swap ingredients or add extra herbs to make this recipe your own – it's super flexible and welcomes personal touches that suit your mood or pantry.
• Perfect Party Pleaser: Guaranteed to be a crowd-favorite at potlucks, family gatherings, or summer barbecues, this versatile salad pairs wonderfully with grilled meats and other casual dishes.

Potato and Cucumber Salad Ingredient List

• Potatoes: Starchy vegetables that provide a hearty base for the salad.
• Cucumbers: Fresh and crisp vegetable that adds a cool crunch to the dish.

• Sour Cream, Mayonnaise: Creamy components that create a rich and smooth dressing base.
• Dill: Fresh herb that brings a light, tangy flavor to the salad.
• Lemon Juice: Bright citrus ingredient that adds a zesty and refreshing touch.
• Mustard: Condiment that provides a subtle sharp and tangy kick.
• Garlic: Aromatic ingredient that enhances the overall flavor profile.

• Salt, Pepper: Essential seasonings that balance and enhance the salad's taste.

How to Prepare Creamy Dill Potato and Cucumber Salad

Step 1: Boil Potatoes

Grab your favorite pot and fill it with water.

Sprinkle in some salt to enhance the potato flavor.

Drop in the whole potatoes and let them simmer until they’re soft enough to pierce easily with a fork, typically around 10-12 minutes.

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

Step 2: Whip Up Creamy Dressing

• Sour cream
• Mayonnaise
• Fresh dill
• Lemon juice
• Dijon mustard
• Minced garlic

Whisk everything together until the mixture becomes smooth and well-blended.

Step 3: Slice Fresh Cucumbers

Grab your cucumbers and slice them into thin, elegant rounds that will absorb the dressing beautifully.

Step 4: Combine And Coat

Add the cooled potatoes and cucumber slices into the creamy dressing bowl.

Use a gentle folding motion to ensure every piece gets evenly coated with the delicious dill-infused mixture.

Step 5: Season And Chill

Sprinkle salt and pepper to your taste preferences.

Give the salad a final gentle toss.

Pop the bowl into the refrigerator and let it chill for at least half an hour, allowing the flavors to mingle and intensify.

Step 6: Serve And Enjoy

Remove from the fridge and serve this refreshing potato and cucumber salad as a perfect side dish for any summer meal.

Tips for Crisp, Fresh Potato Cucumber Salad

• Salt cucumber slices and let sit for 15 minutes to draw out excess moisture, ensuring a crisp and creamy texture.
• Use waxy potatoes like Yukon Gold or red potatoes for better holding shape and absorbing the dressing.
• Chop fresh dill right before mixing to release maximum flavor and aroma into the creamy dressing.
• Cut potatoes and cucumbers into uniform sizes for consistent bite and even dressing distribution.
• Prepare the salad a day in advance to allow flavors to meld, creating a more delicious and harmonious dish.

Swaps and Variations for Creamy Dill Salad

• Vegan Herbal Delight: Replace sour cream and mayonnaise with cashew cream and vegan mayo. Use nutritional yeast for extra flavor and plant-based protein.
• Greek-Inspired Version: Swap dill for oregano and add crumbled feta cheese. Include diced red onions and kalamata olives for Mediterranean flair.
• Low-Carb Alternative: Substitute potatoes with roasted cauliflower florets. Use Greek yogurt for a lighter dressing and increase herb quantity for robust taste.
• Protein Power Salad: Mix in canned tuna or grilled chicken chunks. Add chopped hard-boiled eggs for additional protein boost and creamy texture.

Serving Potato Cucumber Salad for Gatherings

• Summer Picnic Partner: Pack this salad in a portable container for outdoor gatherings, beach trips, or backyard barbecues as a refreshing side dish.
• Protein Power-Up: Top with grilled chicken, smoked salmon, or crumbled feta cheese to transform the salad into a complete meal with added protein and flavor.
• Herb Garden Boost: Sprinkle fresh chopped chives, parsley, or additional dill on top just before serving to enhance the herbal notes and add a vibrant green garnish.
• Crisp Crunch Topping: Scatter toasted sunflower seeds, sliced almonds, or croutons over the salad for an extra textural element that provides a delightful crunch.

Storing Potato & Cucumber Salad Safely

• Store the salad in an airtight container in the fridge for up to 3 days. Keep it tightly sealed to maintain freshness and prevent absorption of other food odors.
• Place a paper towel on top of the salad before closing the lid to absorb excess moisture and keep the texture crisp.
• This salad is best served cold. Heating may cause separation of the creamy dressing and make cucumbers mushy, so enjoy directly from the refrigerator.
• Do not freeze this salad, as the cucumbers and creamy dressing will lose their texture and become watery upon thawing.

FAQs

• Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works perfectly as a healthier alternative and will give a similar creamy texture to the dressing.

• How do I know when potatoes are fork-tender?

When you can easily pierce a potato with a fork without resistance, they are ready. This usually takes about 10-12 minutes of boiling.

• Is fresh or dried dill better for this recipe?

Fresh dill provides a more vibrant flavor and is recommended, but dried dill can work if fresh is unavailable. Use about 1/3 the amount of dried dill compared to fresh.

• Can I make this salad ahead of time?

Absolutely! This salad tastes even better after chilling for a few hours, allowing the flavors to meld together. It can be prepared a day in advance and stored in the refrigerator.

Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

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4.5 from 11 reviews

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

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Description

Summer garden potato and cucumber salad with dill dressing whispers fresh Nordic charm on your plate. Cool cucumber slices and tender potatoes mingle under a silky herb-infused sauce that calls you to savor each crisp, refreshing bite.

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Ingredients

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Main Ingredients:

• 4 cups baby potatoes, halved
• 1 large cucumber, thinly sliced

Dressing Ingredients:

• 1/2 cup (120 milliliters) sour cream
• 1/4 cup (60 milliliters) mayonnaise
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1 garlic clove, minced

Seasoning Ingredients:

• Salt to taste
• Black pepper to taste

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Instructions

1. Immerse potatoes in generously salted water, simmering until easily pierced with a fork, approximately 10-12 minutes at medium-high heat.
2. Remove potatoes from water, allowing them to cool completely and release excess moisture.
3. Whisk together tangy sour cream, creamy mayonnaise, fragrant fresh dill, zesty lemon juice, pungent mustard, and minced garlic in a spacious mixing vessel.
4. Slice cooled potatoes into uniform bite-sized pieces and thinly cut crisp cucumbers.
5. Incorporate potato and cucumber pieces into the creamy dressing, gently folding to ensure even coating without breaking delicate ingredients.
6. Sprinkle kosher salt and freshly cracked black pepper, adjusting seasoning to personal taste preferences.
7. Refrigerate salad for a minimum of 30 minutes, allowing flavors to meld and dressing to slightly thicken, enhancing overall taste profile.
8. Serve chilled as a refreshing side dish, garnishing with additional dill sprigs for visual appeal and aromatic enhancement.

Notes

• Selecting waxy potatoes like Yukon Gold ensures a creamy, firm texture that holds up well in the salad.
• Salting the boiling water adds flavor directly into the potatoes during cooking, enhancing overall taste.
• Chilling the salad allows flavors to meld together, creating a more harmonious and refreshing dish.
• For a lighter version, substitute Greek yogurt for sour cream to reduce calories and add protein.

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

Nutrition

• Serving Size: 4
• Calories: 193 kcal
• Sugar: 3 g
• Sodium: 153 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 21 mg