Cucumber potato salad with creamy dill dressing
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Roasted potatoes with cool cucumbers, sliced red onions, and a creamy dill dressing always hits the spot on warm summer days. Serve alongside grilled burgers, chicken, steak, or even on it’s own. This salad is flavorful, addictive, and delicious.
Next to my moms beloved potato salad (which I will share at some point) this is my favorite way to eat a salad loaded with potatoes. This version is much lighter than your traditional egg and mayo based potato salad. The sauce is made up of non-fat Greek yogurt, mayo, white wine vinegar, fresh dill, and a touch of sugar. Easy, healthy, and delcious!
I use small honey gold potatoes which are creamy with a thin skin. This means you don’t have to peel them! Yay! The taters get a quick bath of boiling water, then cut in quarters to roast in a hot oven until golden. You can definitely skip roasting the potatoes and just boil them a bit longer, but I think the roasty flavor makes this salad special.
If you decide to make this salad for friends or family, you are sure to get the oohs and aahs. 😍
Cucumber Potato Salad with Creamy Dill Dressing
- 3 lb bag small honey gold bite size potatoes, unpeeled
- 1 large English cucumber, halved lengthwise and sliced in half moon shapes
- 1/2 cup red onion, sliced thin
- olive oil
- salt and pepper
Creamy dill dressing
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup mayo
- 1/4 cup white wine vinegar can use regular white vinegar
- 1 tbsp sugar
- 1/4 cup fresh dill, chopped, plus extra for garnishing on top
- 1 tsp salt
- 1 tsp ground black pepper
For the potatoes
- Add potatoes to a large pot of water with a little salt. Boil for 10 minutes.
- While potatoes boil, heat oven to 475℉ and prepare a large rimmed sheet pan with foil.
- After 10 minutes of boiling, transfer potatoes to paper towels to remove excess water. Let stand at least 5 minutes or until you can safely handle the hot potatoes.
- Cut potatoes in quarters and place on prepared sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. You want the potatoes to be coated well in oil but not super greasy. I used about 2 tablespoons. Place in pre-heated oven for 12-15 minutes until golden brown in spots. You can also place them under the broiler for a couple of extra minutes to brown up if you want more color. Remove roasted potatoes from the oven and let cool 5-10 minutes.
- While potatoes cool make the dressing. Add all the dressing ingredients to a small bowl and whisk until smooth.
- In a medium bowl add roasted potatoes, cucumbers, red onion and dressing. Combine until all the veggies are coated well. Season with more salt and pepper if you like, and sprinkle with a little fresh dill. Serve immediately or place in refrigerator to enjoy later.
A few of my favorite kitchen essentials and recommendations for this recipe.