Cucumber Potato Salad

Cucumber Potato Salad has everything I want in a summer side dish. The potatoes are creamy and tender, the cucumber adds a little crunch, and the fresh dill gives it plenty of flavor. It’s especially good after it has had time to chill in the fridge. Bring a bowl to your potlucks and picnics!

When I was growing up, my mom had a garden for one summer. She said it was too much work, but that is another story altogether! I remember how many cucumbers we ended up with and how they seemed to make their way into everything. Cucumber salad was one of my favorites because it was cold, fresh, and so good on a hot day.

This potato salad was inspired by those flavors. The cucumber adds that same fresh crunch I remember, while the potatoes make it a little more filling.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Baby potatoes: Halve them before cooking so they cook evenly and are easier to toss with the dressing. Try to choose potatoes that are close in size. I used Yukon Gold baby potatoes.
• Sour cream: Full-fat sour cream gives the richest flavor.
• Mayonnaise: Use your favorite brand since the flavor does come through.
• Lemon juice: Fresh lemon juice brightens the dressing and works especially well with the cucumber and dill.
• Dijon mustard: A small amount adds extra tang and helps balance the richness of the sour cream and mayonnaise.
• Garlic: Mince the garlic as finely as possible so it blends evenly into the dressing without leaving any strong bites. I use a garlic press.
• Salt: Salt the cooking water and the dressing so the potatoes have flavor all the way through.
• Black pepper: Freshly ground black pepper adds a little more flavor without making the salad spicy.
• English cucumber: English cucumbers have thin skin and fewer seeds, so there is no need to peel them. Slice them thinly so they mix easily with the potatoes.
• Fresh dill: Chop it just before adding it for the best taste.
• Green onions: Use both the white and green parts for a mix of mild onion flavor and color.

How to Make Cucumber Potato Salad

• Step One: Add potatoes to a large pot of salted water and boil until fork-tender, about 12 to 15 minutes. Drain and cool.
• Step Two: In a large bowl, whisk together sour cream, mayo, lemon juice, Dijon mustard, garlic, salt, and pepper.

• Step Three: Stir in cucumber, dill, and green onions.

• Step Four: Add cooled potatoes and toss gently to coat.
• Step Five: Refrigerate for at least 1 hour before serving to let the flavors blend.

Variations and Substitutions

• Use another type of potato: Small red potatoes work well in place of baby potatoes. Cut them into bite-sized pieces so they cook evenly.
• Swap the sour cream: Plain Greek yogurt can replace some or all of the sour cream for a slightly lighter dressing with plenty of tang.
• Try another fresh herb: Fresh parsley, chives, or a mix of herbs can be used if you do not have dill. The flavor will be different, but still fresh and summery.
• Use red onion: Finely diced red onion can replace the green onions. Soak it in cold water for about 10 minutes first if you prefer a milder onion flavor.
• Add extra crunch: Stir in vegetables like chopped celery or thinly sliced radishes.
• Make it more tangy: Add another teaspoon or two of lemon juice, or replace it with white wine vinegar.
• Add hard-boiled eggs: Chopped hard-boiled eggs make the salad a little heartier and give it a more classic potato salad feel.
• Add bacon: Cooked, crumbled bacon adds a smoky, salty flavor that works well with the creamy dressing and fresh dill.
• Leave out the garlic: You can skip the garlic for a milder dressing, or use a small pinch of garlic powder instead.

Storage Instructions

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Make-ahead: You can prepare the salad several hours in advance or the night before. The extra chilling time gives the flavors a chance to blend.
• Before serving: Give the salad a gentle stir. If the dressing has thickened, mix in a small spoonful of sour cream or mayonnaise to loosen it.
• Do not freeze: Freezing is not recommended because the cucumber can become watery and the creamy dressing may separate after thawing.

Recipe Tips and Tricks

• Watch the potatoes closely: Boil them just until they can be pierced easily with a fork. If they become too soft, they may fall apart when the salad is mixed.
• Let the potatoes dry after draining: Leave them in the colander for a few minutes so excess water can evaporate. Watery potatoes can thin out the dressing.
• Cool the potatoes completely: Warm potatoes can soften the cucumber and make the sour cream dressing runny.
• Blot the cucumber slices: If the cucumber seems especially moist, pat the slices dry with paper towel before adding them to the salad.
• Fold instead of stirring: Use a large spoon or silicone spatula to gently fold everything together without breaking up the potatoes.
• Taste after chilling: Cold foods sometimes need a little more seasoning. Taste the salad just before serving and add another pinch of salt, pepper, or squeeze of lemon juice if needed.
• Save a little garnish: Set aside some dill and green onions to sprinkle over the top before serving for a fresh finishing touch.

Potato Salad Recipes

• Roasted Garlic Potato Salad
• Dill Pickle Potato Salad
• Greek Potato Salad

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.