Cucumber Dill Potato Salad

Name: Cucumber Dill Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4.0
Ingredients: 1 pound baby potatoes, halved; 1 large cucumber, diced; 3 tablespoons fresh dill, chopped; 1/2 cup plain Greek yogurt; 2 tablespoons mayonnaise (I use Hellmann's); 1 tablespoon apple cider vinegar; Salt and pepper to taste

Highlighted under: Light & Fresh

For something this simple, it has no right being this good. With just a few fresh ingredients, this salad comes together in no time and really shines on a hot summer day. I first made this when I needed a side for a barbecue, throwing together whatever I had on hand. It's a dish that ends up on our table more often than I initially expected, and everyone always goes back for seconds.

Created by

The Simplecooktips Team

Last updated on 2026-05-20T22:42:18.773Z

I love how this salad manages to be refreshing and hearty all at once. The crunch of the cucumbers paired with the creamy potatoes makes for a delightful contrast, especially when tossed in a light dill dressing. Honestly, I’ve had this went I was in a rush, and it never disappoints!

One tip I figured out along the way is to let the salad sit for at least 30 minutes in the fridge before serving. It allows the flavors to mingle much better and makes it taste even better than when it's freshly made. Plus, it’s a great make-ahead option for busy days.

What Makes This Stand Out

The dressing is simple but really packs a punch
You can make it ahead and it only gets better
It's a great way to use garden cucumbers
Everyone loves a classic potato salad, right?

The Secret to This Cucumber Dill Potato Salad

This salad is all about fresh ingredients and simple techniques. The beauty lies in its ability to showcase garden cucumbers at their peak. Using baby potatoes instead of larger ones helps keep the texture creamy without being starchy. If you can find them at a local market, the flavor is just so much better than standard ones from the grocery store.

I tend to use Greek yogurt for its tang and creaminess, but if you want to make it a bit lighter, a plain nonfat yogurt works too. There's room here for experimenting as well; adding a pinch of garlic powder or a squeeze of lemon juice can really change the vibe of the dressing without complicating things.

Ingredients

Gather these fresh ingredients to get started.

Ingredients

1 pound baby potatoes, halved
1 large cucumber, diced
3 tablespoons fresh dill, chopped
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise (I use Hellmann's)
1 tablespoon apple cider vinegar
Salt and pepper to taste

Fresh ingredients make all the difference here.

Instructions

Follow these easy steps to whip up your salad.

Cook the Potatoes

Put the potatoes in a large pot of salted water, and bring it to a boil. Let them cook for about 15 minutes or until they’re tender but not mushy. You'll know they’re done when a knife easily slides through without resistance.

Prepare the Dressing

While the potatoes are cooking, combine the yogurt, mayonnaise, dill, and apple cider vinegar in a bowl. Give it a good stir, then season with salt and pepper. I usually add a bit more vinegar if I want some tang; just taste as you go.

Combine Everything

Once the potatoes are cooked, drain them and let them cool slightly. Then, toss them in a big bowl with the diced cucumber and the dressing. Make sure everything gets a nice coating, but don’t overmix or else the potatoes might break apart.

Chill and Serve

Pop the salad in the fridge for at least 30 minutes before serving. This is the key step, trust me; the longer it sits, the better it tastes! Serve it chilled and enjoy.

This salad really shines after a little time in the fridge.

What to Serve with Cucumber Dill Potato Salad

This salad pairs wonderfully with grilled meats, making it a staple for summer barbecues. Throw some burgers or chicken on the grill and you’ve got a winning meal. It also works nicely alongside lighter fare like salmon or even a simple vegetable stir-fry. If you're having a picnic, pack it next to some hearty sandwiches. Honestly, the creaminess of the salad balances well with anything rich and savory.

If you're looking for something more substantial, you could serve it with a side of coleslaw or even baked beans. They complement each other nicely and offer a mix of textures that everyone will appreciate.

Make-Ahead Tips

One of the best things about this salad is that it gets better after some time in the fridge. If you can, make it a few hours or even a day ahead of when you plan to serve it. Just remember to give it a good stir before serving, as the dressing may settle a bit. A quick taste check might also be in order, just to see if it needs another sprinkle of salt or pepper.

If you're worried about it becoming too watery from the cucumbers, you can salt them ahead of time and let them drain for about 15-20 minutes before adding them to the salad. This won't affect the flavors but will keep the potato salad from getting soggy. To be honest, I sometimes forget this step, but it still turns out great!

Questions About Recipes

→ Can I add other vegetables?

Absolutely! Bell peppers or radishes would be great additions, just make sure to cut them into small pieces.

→ What if I don't have Greek yogurt?

You can substitute with sour cream, but keep in mind it’ll change the flavor a little. I prefer Greek yogurt for that creamy texture.

→ How long does it last in the fridge?

It should be good for about 3-4 days. But honestly, it never lasts that long in my house.

→ Is this vegan-friendly?

You could make it vegan by using a plant-based yogurt and mayo. But, it won't have quite the same taste. Still delicious, though!

→ Can I use dried dill instead of fresh?

Definitely, but use a lot less, maybe a teaspoon or so. Fresh dill really brightens it up, but it works in a pinch.