This potato cucumber salad is absolutely perfect for spring, summer, and early fall. It’s great for weeknight dinners because it’s super fast and easy to make and it’s also perfect for BBQ parties and gatherings.

The best part is that to make this salad you only need a few budget-friendly ingredients: small baby potatoes, cucumbers, dill, onion, garlic, white vinegar and olive oil.

This potato cucumber salad tastes best when it’s fresh. But you can boil the potatoes in advance. In fact, the potatoes taste better and also have a better texture the next day because they become a bit firmer overnight and don’t fall apart in the salad. Also, try to not overcook them.

How to Make Potato Cucumber Salad in 5 Easy Steps

Step 1. Wash the cucumbers and pat them dry with a paper towel. Slice the cucumbers using a knife or mandoline slicer and place them in a bowl. Generously salt them making sure to mix a few times so that the cucumber slices at the bottom are also salted. This will help to remove the excess moisture from the cucumbers.

Step 2. Slice the cooked small potatoes into bite-sized pieces. I usually leave the skin on but sometimes the skin will separate so I just pull off the loose piece but leave the rest. Place the potatoes into a large salad bowl.

Step 3. Chop the onion, dill, and garlic and add them to the potatoes.

Step 4. Transfer the cucumbers into a mesh colander and shake off the excess water. Then add them to potatoes.

Step 5. Add the white vinegar and olive oil. Season with salt and pepper. Make sure to taste the salad before you salt it because the cucumbers will be already somewhat salty. Toss everything to combine and chill in the fridge for 30 minutes before serving.

If you are looking for more healthy potato salad recipes, check out this Potato Salad with Avocado and this Potato Salad with Asparagus.

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