Creamy Cucumber Potato Salad

Sometimes you want a potato salad that feels fresh and creamy but not too heavy, especially when the weather warms up. This Creamy Cucumber Potato Salad strikes a perfect balance—light, cool, and just tangy enough to make you want seconds. Using a combination of sour cream and yogurt keeps the dressing smooth without weighing down the potatoes, and the fresh dill and green onions add a mild punch of flavor that complements the cucumber’s crispness beautifully. It’s one of those simple recipes you come back to when you need an easy side dish that feels homemade but doesn’t demand a lot of fuss.

Boiling the potatoes just right is key here—they should be tender but firm enough to hold their shape after slicing. Letting everything chill after combining helps the flavors meld together, making it taste even better the next day. Whether you’re serving it alongside grilled meats or as part of a picnic spread, this salad fits right in without stealing the show.

Why You’ll Love This Recipe

Creamy but light thanks to a mix of sour cream and yogurt
Fresh and crunchy texture from cucumber and green onions
Simple, pantry-friendly ingredients—nothing fancy needed
Easy to make ahead and chill for deeper flavor
Boiling potatoes just right avoids mushy or undercooked bites
Dill adds a fresh herbal note that lifts the whole salad

Ingredients

5 medium potatoes (about 2 pounds / 900 g)
1 medium cucumber (about 8 oz / 225 g)
3 tablespoons (45 ml) sour cream
2 tablespoons (30 ml) plain yogurt
1 teaspoon (5 ml) Dijon or yellow mustard
2 tablespoons (8 g) fresh dill, chopped
2 green onions, thinly sliced
Salt, to taste
Freshly ground black pepper, to taste

Ingredient Notes

Potatoes: Waxy potatoes like Yukon Gold or red potatoes work best here to keep the salad from getting mushy. Their firm flesh holds up well after boiling and slicing.

Cucumber: Choose a fresh, firm cucumber. English or Persian cucumbers work well because they have fewer seeds and thinner skin, but regular cucumbers are fine if peeled and seeded.

Sour Cream and Yogurt: Using both balances creaminess and tang while keeping the dressing light. Greek yogurt is a good choice for thickness, but plain yogurt also works.

Mustard: Dijon adds a nice depth of flavor, but yellow mustard is a good, mild substitute. It helps brighten the dressing.

Fresh Dill and Green Onions: These fresh herbs bring brightness and just the right amount of oniony kick without overpowering the salad.

Kitchen Tools Needed

Medium pot for boiling potatoes
Colander for draining
Large mixing bowl
Sharp knife and cutting board
Measuring spoons and cups
Mixing spoon or spatula

Step-by-Step Instructions

Prepare the potatoes: Scrub the potatoes and place them whole in a medium pot. Cover with cold water by about an inch (2.5 cm) and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender when pierced with a fork, about 15-20 minutes depending on size.
Drain and cool: Drain the potatoes, then transfer to a bowl or tray to cool to room temperature. Cooling is important to prevent the salad from becoming too mushy when mixed.
Slice the potatoes: Once cooled, slice the potatoes into roughly 1/4-inch (6 mm) thick rounds or bite-size chunks, depending on your preference. The key is to handle them gently so they keep their shape.
Prep the vegetables: While potatoes cool, dice the cucumber into small cubes. If your cucumber has thick skin or many seeds, peel and deseed it first for a better texture. Slice the green onions thinly.
Make the dressing: In a small bowl, whisk together sour cream, yogurt, mustard, chopped dill, salt, and pepper until smooth.
Combine: In a large bowl, gently toss the sliced potatoes, cucumber, and green onions with the dressing. Taste and adjust salt and pepper as needed.
Chill: Cover and refrigerate the salad for at least 30 minutes or up to a few hours. This resting time lets the flavors meld and the salad chill nicely before serving.

Pro Tips

Don’t over-boil the potatoes; they should be tender but still hold their shape well when sliced.
Cool potatoes completely before mixing to keep the salad from turning mushy.
Adding the cucumber last before serving helps keep it crisp, but a quick chill together is fine if you prefer.
Fresh dill is key to the salad’s bright flavor—dried dill won’t give the same freshness.
Adjust the mustard and dill quantities to your taste; they balance the creaminess nicely.
If you want more tang, a small squeeze of fresh lemon juice in the dressing can lift the flavors.

Common Mistakes

Overcooking potatoes until they fall apart—this leads to a gluey salad. Test frequently.
Skipping the chilling step, which helps the flavors develop and ensures a cool salad.
Using too much cucumber or large seeds, which can add excess moisture or bitterness.
Mixing the salad while potatoes are still warm, causing them to break down.
Adding too much salt upfront; it’s better to season gradually to taste.

Variations

Swap the dill for fresh parsley or chives for a different herbaceous note.
Add a handful of cooked bacon bits or diced hard-boiled eggs for more substance.
Stir in a few tablespoons of finely chopped celery or radishes for extra crunch.
Replace mustard with a teaspoon of whole grain mustard for a textured dressing.

Serving Suggestions

This salad shines as a side dish at barbecues, picnics, or casual dinners. It pairs especially well with grilled meats like chicken, pork, or sausages. You can also serve it alongside sandwiches or as part of a light lunch with toasted bread. A simple green salad or fresh tomato slices complement it nicely for a full summer meal.

Storage Instructions

Store leftover potato salad in an airtight container in the fridge for up to 2 days. Beyond that, you may notice the potatoes slightly soften and the dressing separate. Gently stir before serving again.

Reheating Tips

This potato salad is best enjoyed chilled or at room temperature. Reheating isn’t recommended as it will change the texture and make the potatoes mushy.

Nutrition Estimate (per serving, serves 6)

Calories: 180
Protein: 4 g
Carbohydrates: 30 g
Fat: 4 g

Recipe Summary

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes + chilling
Servings: 6
Cuisine: American / European
Course: Side Dish
Calories: 180 per serving

Frequently Asked Questions

Can I use red potatoes for this salad?
Yes, red potatoes hold their shape well and add a nice color contrast. Just avoid mealy russets for best texture.

Can this salad be made vegan?
You can substitute the sour cream and yogurt with plant-based alternatives like coconut yogurt or cashew sour cream, but it will slightly change the flavor and texture.

Should I peel the potatoes?
Peeling is optional. If you prefer a rustic texture and have thin-skinned potatoes like Yukon Gold, leaving the skins on adds nutrients and color.

Can I prepare this the day before?
Absolutely, the flavors improve after a few hours in the fridge. Just give it a gentle stir before serving.

What if I don’t have fresh dill?
Fresh dill is best, but you can use a small amount of dried dill as a last resort—reduce the quantity since dried herbs are more concentrated.

A creamy, fresh potato salad like this is one of those go-to recipes that fits easily into any meal plan without fuss. The balance of smooth, tangy dressing with crisp cucumber and tender potatoes makes it a crowd-pleaser every time. It stays fresh and light, perfect when you want something comforting yet not too heavy on the palate.