Potato Cucumber Salad with Dill (No Mayo)

This potato cucumber salad is a fresh, tangy, and flavorful no-mayo potato salad that’s perfect for warm-weather meals, BBQs, picnics, and potlucks.

Made with tender baby potatoes, crisp cucumbers, fresh dill, garlic, and a simple vinegar dressing, this easy salad is light, refreshing, and incredibly satisfying.

Unlike traditional creamy potato salad, this version is made without mayonnaise and stays light and vibrant, making it a great option for outdoor gatherings. It’s also budget-friendly and packed with flavor in every bite.

Why You’ll Love This Recipe

This cucumber potato salad is always a favorite because it’s:

• Fresh, light, and flavorful with no mayo;
• Perfect for BBQs, picnics, and summer gatherings;
• Easy to make with simple ingredients;
• Naturally vegan and dairy-free;
• Made with a tangy dill-and-garlic dressing.

The combination of tender potatoes, crisp cucumbers, fresh dill, and vinegar dressing creates a refreshing potato salad that pairs well with almost any summer meal.

Ingredient Notes

You only need a handful of simple ingredients to make this fresh and flavorful potato cucumber salad.

Here’s a quick overview of the ingredients:

• Baby Potatoes – Baby potatoes work especially well because they hold their shape after boiling and have a creamy texture without falling apart. Yukon Gold, red potatoes, and small white potatoes are all great choices for this potato salad.
• Cucumbers – English cucumbers or small field cucumbers stay crisp and contain less moisture than larger cucumbers, which helps prevent a watery salad.
• Onion – Thinly sliced red onion or yellow onion adds crunch and sharp flavor that balances the potatoes.
• Garlic – Fresh garlic adds a bold, savory flavor to the dressing and pairs perfectly with dill and vinegar.
• Fresh Dill – Adds brightness and classic potato salad flavor. If needed, fresh parsley can be used instead.
• White Vinegar – Adds tangy flavor to the salad and helps season the potatoes evenly.
• Olive Oil – Extra-virgin olive oil balances the acidity of the vinegar and creates a light dressing.
• Salt and Black Pepper – Salt enhances the flavor of the potatoes and cucumbers, while black pepper adds mild heat.

Best Potatoes for Cucumber Potato Salad

Waxy potatoes are the best choice for this potato salad because they stay firm after cooking and don’t become mushy when mixed.

Some of the best options include:

• Baby Yukon Gold potatoes;
• Red potatoes;
• Small white potatoes.

Quick Tip: Avoid overly starchy potatoes like russets, which tend to fall apart more easily in cold salads.

How to Boil Baby Potatoes

Properly cooked potatoes make a huge difference in texture.

Here’s how to boil baby potatoes for this potato salad:

1. Wash the potatoes thoroughly under running water.
2. Place them in a pot and cover with about 2 inches of cold water.
3. Bring to a boil over medium-high heat.
4. Reduce the heat and simmer until fork-tender, about 10 to 20 minutes depending on size.
5. Drain and let the potatoes cool uncovered so excess steam can escape.

Quick Tip: The potatoes are ready when a fork slides in easily, but the centers still feel slightly firm. Avoid overcooking, or the potatoes may fall apart when tossed with the dressing.

How to Keep Potato Cucumber Salad from Getting Watery

Cucumbers naturally release moisture after being sliced, so these steps are important to prevent watery potato salad:

• Salt the cucumbers and let them sit for at least 20 minutes.
• Drain them well in a colander.
• Pat dry if needed before adding to the salad.
• Let the potatoes cool completely before mixing with other ingredients.
• Avoid overdressing the salad.

How to Make Potato Salad with Cucumber

Here are the step-by-step instructions for this recipe:

Step 1: Prep the cucumbers.

Wash and dry the cucumbers. Slice them thinly using a sharp knife or mandoline slicer.

Place the cucumber slices in a large bowl and sprinkle generously with salt. Toss well and let sit for at least 20 minutes to draw out excess moisture.

Step 2: Prepare the potatoes.

Slice the cooled boiled potatoes into bite-sized pieces. Leave the skin on for extra texture and flavor if desired. Transfer the potatoes to a large mixing bowl.

Step 3: Add the aromatics.

Thinly slice the onion, chop the fresh dill, and mince the garlic. Add everything to the bowl with the potatoes.

Step 4: Drain the cucumbers.

Transfer the cucumbers to a colander and shake off excess liquid. Add them to the bowl.

Step 5: Dress the salad and serve.

Add the vinegar, olive oil, salt, and black pepper. Gently toss until everything is evenly coated. Refrigerate the salad for about 30 minutes before serving.

Variations

One of the best things about this potato cucumber salad recipe is how easy it is to customize. Here are a few ideas:

• Add more vegetables – Try adding sliced radishes, celery, green onions, or cherry tomatoes.
• Change the vinegar – You can use white wine vinegar, apple cider vinegar, or red wine vinegar. Each one gives the salad a slightly different flavor.
• Add protein – For a more filling meal, add hard-boiled eggs, chickpeas, grilled chicken, or smoked salmon.

What to Serve with Potato Cucumber Salad

This refreshing potato salad pairs well with many summer meals, including:

• grilled chicken
• burgers
• salmon
• sandwiches
• veggie skewers
• BBQ dishes

It also works well as part of a picnic or potluck spread.

Make Ahead Instructions

This cucumber dill potato salad can be partially prepared ahead of time.

For best results:

• Boil the potatoes up to 1 day ahead.
• Store cooked potatoes in the refrigerator.
• Slice and salt the cucumbers closer to serving time.
• Toss everything together shortly before serving.

Quick Tip: The potatoes actually develop a firmer texture after chilling overnight, which works very well in potato salad.

Storage & Freezing

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers may soften slightly as the salad sits, but the flavor will still be delicious.

Freezing: Freezing is not recommended because cucumbers lose their crisp texture after thawing.

FAQs

More Healthy Potato Salad Recipes

You may also enjoy:

• Potato Salad with Avocado – A creamy avocado potato salad with radishes, snow peas, and cherry tomatoes.
• Potato Salad with Asparagus – A fresh potato salad with asparagus and a light, tangy dressing.
• New Potato Salad with Tomatoes and Dill – A colorful potato salad with tomatoes, onions, and dill.
• Olivier Salad – A classic Russian potato salad made with vegetables, pickles, and a creamy mayo dressing.
• Russian Vinaigrette Salad – A colorful beet and potato salad with pickles and sauerkraut.