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Potato and Cucumber Salad with Creamy Dill Dressing
35min
Total Time
4 people
Servings
Easy
Difficulty
Budget
Cost
200 kcal
Calories
Fresh, crisp, and bursting with flavor, this Potato and Cucumber Salad with Creamy Dill Dressing is the perfect side dish for any occasion!
Ingredients
4
- 2 large potatoes, diced
- 1 large cucumber, sliced
- 1/4 cup chopped fresh dill
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1
Bring a pot of salted water to a boil and add the diced potatoes.
2
Cook until the potatoes are tender, about 15-20 minutes. Drain and let cool.
3
In a mixing bowl, combine the Greek yogurt, mayonnaise, olive oil, lemon juice, salt, and pepper to create the dressing.
4
In a large bowl, combine the cooled potatoes, sliced cucumber, and chopped dill.
5
Pour the creamy dressing over the salad and toss gently to coat.
6
Chill in the refrigerator for 30 minutes before serving for the best flavor.
Kitchen Tools
- Large pot for boiling
- Mixing bowl
- Cutting board
- Knife
- Slotted spoon or colander
Pro Tips
Make sure the potatoes are fully cooled before mixing to prevent wilting the greens.
For extra crunch, you can add diced bell peppers or celery.
Troubleshooting
If the dressing is too thick, thin it out with a little extra lemon juice or water.
If the salad is bland, adjust the seasoning with more salt and pepper.
Recipe Variations
Add diced hard-boiled eggs for extra protein.
Incorporate other herbs like parsley or chives for variety.
Healthy Alternatives
Substitute Greek yogurt with a plant-based yogurt for a vegan option.
Use avocado instead of mayonnaise for a healthier fat source.
Serving Suggestions
Serve alongside grilled chicken or fish.
Pair with a crusty bread for a light meal.
Nutrition Facts
200
Calories
6g
Protein
30g
Carbs
8g
Fat
3g
Fiber
2g
Sugar
300mg
Sodium
10mg
Cholesterol
Dietary Info
Vegetarian
Gluten-free
Garnish Ideas
Sprinkle additional fresh dill on top before serving.
Add a lemon wedge for a splash of color and extra flavor.
Storage
Keep in an airtight container in the refrigerator for up to 3 days.
Avoid freezing, as the texture of the vegetables may change.
Leftover Ideas
Use leftovers as a filling for a wrap with lettuce and turkey.
Transform into a tart topping or serve on crackers as an appetizer.
Common Mistakes to Avoid
Not letting the potatoes cool sufficiently before combining with dressing.
Overdressing the salad can make it soggy, so start small and add more if needed.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Just keep it covered in the fridge.
How can I make this salad vegan?
Use a plant-based yogurt instead of Greek yogurt and skip the mayonnaise.
What type of potatoes should I use?
Waxy potatoes like red or Yukon Gold work well as they hold their shape.
Can I add other vegetables to this salad?
Absolutely! Consider adding bell peppers, radishes, or green onions.
What type of dressing works best for potato salad?
A creamy dressing complements the potatoes, but can be swapped for vinaigrette for a lighter option.
Reviews
Emily
Mar 26, 2026
This salad was a hit at our barbecue! So fresh and delicious.
Mark
Apr 9, 2026
I loved the dill flavor. Perfect refreshing dish for summer.
Sara
Mar 19, 2026
Tasty but I wish it had a bit more crunch!
Chris
Apr 10, 2026
Easily my new favorite salad recipe! Will make again.
Tina
Apr 8, 2026
A nice twist on traditional potato salad, very enjoyable.
Jake
Apr 2, 2026
I added some bacon bits and it was fantastic!
Lily
Mar 19, 2026
The dressing is simply amazing! I could eat it by the spoonful.
Tom
Apr 4, 2026
Very refreshing. I think I will use less lemon next time.
Nina
Mar 20, 2026
So simple to make and full of flavor, I love it!
Kevin
Mar 22, 2026
It was good, but not as filling as I'd hoped.
Michelle
Apr 14, 2026
Perfect for picnics! The flavors are well balanced.
Steve
Mar 31, 2026
Great side dish. Enjoyed the creamy texture.
Anna
Apr 4, 2026
Loved this recipe! Fresh and easy to prepare.
Noah
Mar 19, 2026
I made it for a potluck and everyone wanted the recipe!
Olivia
Apr 7, 2026
A nice addition to my summer menu, refreshing!
Samuel
Mar 27, 2026
Will definitely make this again, very satisfying!
