Creamy Dill Cucumber Potato Salad
Dill Cucumber Potato Salad
Tender potatoes tossed with crisp cucumber, fresh dill, scallions, and a light creamy dressing for a cool, reliable side dish.
Creamy dill cucumber potato salad is built around a simple contrast: soft, lightly seasoned potatoes and cool cucumber folded through a tangy herb dressing. It is familiar enough for a picnic table but fresher than a heavy deli-style potato salad, with dill and scallions doing most of the flavor work.
The best texture comes from simmering the potatoes just until tender, then dressing them while they are still warm enough to absorb vinegar and salt. Cucumber is salted separately for a few minutes so it stays crisp without watering down the creamy dressing.
A mix of Greek yogurt and mayonnaise keeps the salad creamy without making it dense. Serve it chilled or slightly cool with grilled chicken, sandwiches, baked fish, or a spread of summer vegetables.
Nutrition (per serving)
Directions
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1
Place the potatoes in a large saucepan, cover with cold water by 1 inch, and season the water with 1 teaspoon of the kosher salt.
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2
Bring to a boil, then reduce to a steady simmer and cook for 10 to 15 minutes, until a fork slides into the potatoes without resistance.
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3
While the potatoes cook, toss the cucumber with the remaining 1/4 teaspoon kosher salt in a colander and let it drain for 10 minutes.
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4
Whisk the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, dill, scallions, black pepper, and a pinch of salt in a large bowl until smooth.
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5
Drain the potatoes well and let them steam-dry for 3 minutes, then fold the warm potatoes into the dressing so the edges absorb the flavor.
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6
Pat the cucumber slices dry with a clean towel, then fold them into the potatoes with the celery.
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7
Taste and adjust with more vinegar, salt, or pepper if needed, keeping the seasoning bright but not sharp.
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8
Cover and chill for at least 20 minutes, or serve slightly cool once the dressing has settled around the potatoes.
Ingredients
- Yukon Gold Potatoes, cut into 1-inch pieces:2 lb
- English Cucumber, thinly sliced:1
- Kosher Salt:1 1/4 tsp
- Plain Greek Yogurt:1/2 cup
- Mayonnaise:1/4 cup
- Apple Cider Vinegar:2 tbsp
- Dijon Mustard:2 tsp
- Fresh Dill, chopped:1/3 cup
- Scallions, thinly sliced:4
- Celery, finely diced:1 cup
- Black Pepper:1/2 tsp
Tips & Notes
- Use waxy potatoes such as Yukon Gold or small red potatoes so the pieces hold their shape.
- If making the salad ahead, stir in an extra spoonful of yogurt just before serving to refresh the dressing.
- For a sharper salad, add 1 tablespoon finely chopped dill pickles or capers with the celery.
