Potato salad with cucumber is a refreshing twist on a classic favorite. Crisp cucumbers add a cool crunch to tender potatoes, all tossed in a creamy, tangy dressing. This versatile salad is perfect for picnics, BBQs, or as a light side dish any time of year.
This recipe guide shows you how to prepare a simple yet flavorful potato salad with cucumber, balancing creamy, tangy, and fresh textures for a crowd-pleasing dish.
How to Make Potato Salad with Cucumber
This salad combines boiled potatoes and sliced cucumbers in a creamy dressing with herbs and a hint of mustard for a bright, satisfying flavor.
Ingredients
Salad Base:
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4 cups boiled potatoes, diced (about 4 medium potatoes)
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1 large cucumber, thinly sliced
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½ cup red onion, finely chopped
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3 hard-boiled eggs, chopped (optional)
Dressing:
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½ cup mayonnaise
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2 tbsp sour cream
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp sugar
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Salt and pepper to taste
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2 tbsp fresh dill, chopped
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes (for boiling potatoes and eggs)
Total Time: 30 minutes
Preparing Instructions
Step 1: Prepare Potatoes and Cucumbers
Boil potatoes until tender but firm, about 10-15 minutes. Drain and cool. Slice cucumbers thinly and chop onions.
Step 2: Make the Dressing
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Stir in chopped dill.
Step 3: Combine Salad
In a large bowl, gently toss the potatoes, cucumbers, onions, and chopped eggs (if using) with the dressing until evenly coated.
Step 4: Chill and Serve
Refrigerate for at least 1 hour to let flavors meld. Serve cold as a refreshing side dish.
Servings
Serves: 6 as a side
Presentation & Decoration
Garnish Ideas:
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Sprinkle fresh dill or parsley on top
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Add thin slices of cucumber or halved cherry tomatoes for color
Serving Suggestions:
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Pair with grilled meats or sandwiches
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Great for potlucks and summer gatherings
Best Time to Eat
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Summer Picnics: Refreshing and cooling on hot days
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Holiday Meals: A lighter side to balance richer dishes
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Everyday Lunch: Quick and satisfying meal
Portion Guide
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Individual: About 1 cup per person
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Group: Double or triple the recipe for larger gatherings
Storage & Shelf Life
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Refrigeration: Store in an airtight container for up to 3 days
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Avoid freezing as texture changes
Allergy Guide
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Gluten-Free: Naturally gluten-free
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Dairy-Free: Use dairy-free mayo and sour cream alternatives
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Egg-Free: Omit eggs or use vegan substitutes
More Recipes Using Potatoes and Cucumbers
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Classic German Potato Salad
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Cucumber and Tomato Salad with Feta
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Creamy Dill Potato Salad
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Potato Salad with Cucumber
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Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.