Cucumber Dill Potato Salad Recipe

If you’re searching for a picnic-friendly side that practically sings of fresh flavor, look no further than this Cucumber Dill Potato Salad. Tender baby potatoes mingle with crisp cucumber and lots of fragrant dill in a creamy, tangy dressing that’s perfect for anything from backyard barbecues to lazy Sunday lunches. Every bite feels comforting and vibrant, making this one of those crowd-pleasing dishes that disappears as soon as it lands on the table.

this Recipe

Ingredients You’ll Need

The charm of this Cucumber Dill Potato Salad is just how simple yet impactful each ingredient is. Every item not only adds distinct flavor or color but also brings its own personality to the party—trust me, you won’t want to skip any!

• Baby potatoes: Small, tender, and creamy, they hold their shape after boiling and soak up the dressing beautifully.
• Cucumber: Thinly sliced for a refreshing crunch, cucumber keeps every bite crisp and light.
• Mayonnaise: Rich and smooth, mayo forms the classic base of the salad’s creamy dressing.
• Sour cream: Adds tang and a little extra body—try Greek yogurt for a lighter swap!
• Apple cider vinegar: Just enough acidity to brighten the dressing and wake up the flavors.
• Fresh dill: Don’t skimp! Dill gives this salad its signature springy aroma and flavor.
• Dijon mustard: Adds a gentle kick and ties the creamy elements together.
• Garlic powder: Offers a mellow depth without overwhelming the other flavors.
• Salt: Essential for bringing out every ingredient’s best qualities.
• Black pepper: A subtle finish for warmth and complexity.

How to Make Cucumber Dill Potato Salad

Step 1: Boil and Cool the Potatoes

Start by placing your halved baby potatoes in a pot and covering them with cold water. Bring the pot to a gentle boil, then simmer for about 10 to 15 minutes until they’re just fork-tender—you want them soft, not mushy! Drain the potatoes well and set them aside to cool slightly. This helps the potatoes absorb the dressing without falling apart.

Step 2: Mix Up the Creamy Dressing

Grab a large mixing bowl and whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. This dreamy dressing is what sets a Cucumber Dill Potato Salad apart from your average spud—creamy, tangy, and with just the right hint of zip.

Step 3: Add Cucumber and Potatoes

Once the potatoes have cooled a bit, add them right into the bowl with the dressing along with the thinly sliced cucumber. Gently toss everything until it’s all generously coated, making sure the dressing hugs every piece for maximum flavor in every forkful.

Step 4: Fold in the Fresh Dill

Now comes the magic: sprinkle in that beautiful pile of freshly chopped dill. Use a soft hand to fold it in so the herbs stay bright and aromatic. This one step gives your Cucumber Dill Potato Salad its irresistible herby fragrance and a burst of green.

Step 5: Chill and Let Flavors Mingle

Cover the bowl and pop your salad in the fridge for at least 30 minutes. This little nap gives the flavors a chance to get cozy and meld together into something truly swoon-worthy. Serve chilled and be prepared for requests for seconds!

How to Serve Cucumber Dill Potato Salad

Garnishes

A finishing touch of extra fresh dill or a dusting of cracked black pepper will make your Cucumber Dill Potato Salad look as bright and inviting as it tastes. For added crunch, a few sliced radishes or a sprinkle of flaky salt are wonderful, too.

Side Dishes

This salad pairs beautifully with grilled chicken, juicy burgers, baked salmon, or even veggie skewers. It’s also amazing with classic sandwiches or as part of a picnic spread with other summer favorites like corn on the cob or watermelon.

Creative Ways to Present

For parties, try piling your Cucumber Dill Potato Salad into small mason jars or colorful bowls for individual servings. It’s also gorgeous served on a big platter, garnished with extra herbs and cucumber ribbons for a wow-worthy tablescape.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and store them in the fridge. The flavors just get better the next day, and your Cucumber Dill Potato Salad will stay fresh and delicious for up to three days—perfect for easy weekday lunches!

Freezing

Potato salads with creamy dressings, like this one, don’t freeze well. The texture tends to get watery and separated, so it’s best enjoyed fresh or within a few days of making. If you’re planning ahead, prep the potatoes and cucumbers but mix in the dressing just before serving.

Reheating

This salad is meant to be served cold or at room temperature, so skip the reheating! If you want to perk up chilled leftovers, give them a gentle toss and, if desired, add a spoonful more mayo or dill to refresh those bright, herby notes.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Just cut larger potatoes into bite-sized pieces of similar size so they cook evenly. Yukon Gold or red potatoes work especially well for this style of salad.

Is there a vegan alternative to the dressing?

You can swap in vegan mayonnaise and a plant-based yogurt for the sour cream. With plenty of dill and cucumber, your vegan version of Cucumber Dill Potato Salad will still be bursting with flavor!

How long does Cucumber Dill Potato Salad keep in the fridge?

Stored in an airtight container, this salad will stay tasty for up to three days. The flavors meld even more beautifully after a night in the fridge.

Can I add other vegetables?

Definitely! Radishes, thinly sliced scallions, or even chopped celery make great additions for extra crunch and color. Just keep the measurements moderate so the dill and cucumbers still shine.

My dressing seems too thick—how can I fix it?

If your Cucumber Dill Potato Salad dressing is thicker than you like, whisk in a splash of milk, extra vinegar, or even a little pickle juice to loosen things up and add another layer of flavor.

Final Thoughts

I can’t encourage you enough to whip up a bowl of Cucumber Dill Potato Salad for your next gathering or weekday meal. It’s refreshingly simple, packed with flavor, and delivers all the creamy, tangy, herby joy you could wish for in a summer side. Give it a try and get ready for your new favorite potato salad tradition!

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