Potato Salad with Cucumber and Dill is fresh and creamy with crisp bites of cucumber and a smooth mayo-based dressing packed with fresh dill. It's easy to make, holds up well for gatherings, and tastes even better after it chills, making it perfect for BBQs, potlucks, or a simple make-ahead side.
Potato salad is a staple at almost every gathering here in the South. We love experimenting with different variations like Potato Salad with Spring Onions, which is packed with original flavors, or our vinegar-based Instant Pot German Potato Salad.
However, there's something about adding cucumber that makes it so cooling and refreshing during this time of year. If you love the bright flavors of cucumber potato salad, you'll love our Macaroni Shrimp Salad with Old Bay!
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Why You'll Love This Recipe
- Creamy and fresh - The combination of the cucumbers and dill takes the potato salad to a whole new level, giving it a perfect balance of crunch and freshness.
- Great for potlucks - It's a crowd favorite and complements many different foods from Grilled Herbs de Provence Chicken to Sriracha Chicken Wraps.
- Gluten Free and Dairy Free
- Quick and Easy - Baby potatoes are used, which lowers the cook time and removes the need to peel the potatoes.
Ingredient Notes and Substitutions
Potatoes - We use baby potatoes because they have a naturally waxy texture, and you don't need to peel them, which saves on prep time. Yellow potatoes, russet potatoes, or red potatoes can be used. I recommend peeling russet potatoes.
Cucumber - Stick with Persian or English cucumbers to keep your potato salad from becoming too watery. If you have extra cucumbers, use them to make Celery Cucumber Salad or Cucumber Beet Salad.
Mayo - Greek yogurt can be substituted to lighten it up. Keep in mind this will change the flavor profile, so taste as you go, especially when it comes to adding the vinegar and Dijon to make sure your salad isn't too tangy for your preferences.
Apple Cider Vinegar - Lemon juice or white vinegar can be substituted. Be careful when substituting with red wine vinegar because it's bolder and tangier.
Fresh Herbs - We recommend using fresh dill and chives. Green onions can be used, but be sure to slice them very thin and don't add the white part since this can taste more pungent. 2 teaspoons dried dill can be substituted, but keep in mind the overall flavor of the potato salad may not be as fresh.
See the recipe card for full information on ingredients and quantities.
How to Make Potato Salad with Cucumber (Step by Step)
- Add potatoes to salted water and cook until fork-tender. Toss sliced red onion in cold water for 5 minutes, then drain to cut the pungency of the onion.
- In a large bowl, combine the Greek yogurt, olive oil, vinegar, garlic, salt, and pepper.
- Add the warm potatoes to the bowl and toss gently.
- Fold in cucumbers, onion, dill, and chives. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Tips and Tricks
- If the potato salad tastes too sharp, you can add a pinch of sugar to balance the flavors out. This should be just enough to balance it out without making it sweet.
- Using salted water to boil potatoes is important because potatoes are like sponges and will absorb the flavor as they cook. This adds extra flavor to the salad from the inside out. Don't skip this step.
- Make sure to add the potatoes to the dressing while they're still warm, not scalding hot. This will allow the potatoes to absorb the dressing better.
Serving Suggestions
Cucumber Potato Salad goes with just about any grilled meat, like Grilled Lemon Pepper Chicken Thighs or Pulehu Chicken. It also pairs well with other potluck sides like Baked Beans with Ground Beef and Tomato Corn Cucumber Salad.
Make Ahead Tips
- Make sure your potatoes are just fork-tender. The potatoes soften the longer they sit in the dressing. If they're overcooked and you're making ahead for later, they'll turn mushy after the first day.
- Potatoes do a great job of absorbing the dressing. If you're making ahead, reserve some extra mayo, a tiny splash of vinegar, and a pinch of salt to revive it right before serving if needed. You may want to add more fresh herbs since these can dull in color and taste when sitting for more than a day.
- If you like the veggies in potato salad crunchy, consider adding them right before serving. The cucumber and onion will soften the longer they sit.
Common Questions
Refrigerate for up to 3-4 days.
Cucumbers naturally release water the longer they sit. We recommend using Persian or English cucumbers because they have lower water content. This can also happen if your potatoes are overcooked.
The dressing may have broken from very hot potatoes. Allow the potatoes to cool for a few minutes before adding. You want to add them while they're still warm and not scalding hot.
More Must-Try Potato Sides
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Creamy Potato Salad with Cucumber and Dill
Equipment
- large pot
- colander
- large mixing bowl
- whisk
- Knife
- Cutting board
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1 ⅕ lbs baby potatoes quartered
- 1 cup Persian or English cucumber thinly sliced
- ¼ cup red onion very thinly sliced
- ½ cup mayonnaise or Plain Greek Yogurt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 2 tablespoons fresh dill chopped (see note for dried)
- 2 tablespoons fresh chives chopped
- Salt and pepper to taste
Instructions
- Add potatoes to salted water and cook until fork tender. About 12-15 minutes. Drain and let cool slightly.
- Toss sliced red onion in cold water for 5 minutes, then drain. (optional)
- In a large bowl mix Greek yogurt, olive oil, vinegar, Dijon, garlic, salt and pepper.
- Add warm potatoes to the bowl and toss gently so they soak up the dressing.
- Fold in cucumbers, onion, dill, and chives.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- If using Greek yogurt, taste as you go with the vinegar and Dijon to prevent the potato salad from becoming too tangy.
- Use 2 teaspoons dried dill if fresh dill is unavailable.
- Green onions can be used instead of chives, but opt for only using the green part since the white part can be pungent. Slice thinly.
- If the potato salad tastes too sharp, you can add a pinch of sugar to balance the flavors out.
- Don't forget to salt the water before boiling the potatoes or you risk them tasting bland in the salad.
- Make sure to add the potatoes to the dressing while they're still warm, not scalding hot. This will allow the potatoes to absorb the dressing better.
- Don't overcook your potatoes or they'll be mushy the longer they sit.
- Reserve some extra mayo, a tiny splash of vinegar, and a pinch of salt to revive it right before serving if needed.
- Consider adding the herbs and cucumber right before serving if you want to keep them crunchy.
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