Cucumber potato salad with creamy dill dressing

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 its own. This salad is flavorful and delicious!

Recipe modified on 5/19/2024

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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 Greek yogurt, mayo, white wine vinegar, fresh dill, and a touch of sugar. Easy, healthy, and delicious!

I use small honey gold potatoes which are creamy with a thin skin. This means you don’t have to peel them! Yay! If you decide to make this salad for friends or family, you are sure to get the ooh’s and aah’s. 😍

Let’s eat!🤍

Cucumber Potato Salad with Creamy Dill Dressing

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 its own. This salad is flavorful and delicious!

Print Pin Rate

Course: Lunch, Salad, Side Dish, Sides

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 5

Calories: 174kcal

Ingredients

• 1 1/2 lb bag small honey gold bite size potatoes, unpeeled
• 1 small English cucumber, halved lengthwise and sliced in half moon shapes
• 1/2 cup red onions, sliced thin

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

Instructions

For the potatoes

• Add potatoes to a large pot of cold water and boil for 13-minutes. Drain and allow to cool for 10-minutes.
• While potatoes cool make the dressing. Add all the dressing ingredients to a small bowl and whisk until smooth.
• Once potatoes are cool enough, slice them in half or in quarters and place them in a large bowl. Add the cucumbers, red onion, and pour on all the dressing. Gently fold the ingredients together to combine. You can serve immediately but it's best to allow it to sit in the refrigerator for at least 1-hour. Add more dill to the top for garnish when you're ready to serve.

Notes

This salad is best consumed the day of but can be enjoyed for up to 4 days. 

Potatoes with thin skins are best for this recipe. Yukon golds, baby reds, and mini multi color all work well. 

Make this dairy free by replacing the Greek yogurt with all mayo. Note: this will increase the calorie count. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 174kcal

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