Potato Cucumber Salad with Dill and Garlic

This Potato Cucumber Salad is the perfect light and flavorful cold salad for your next outdoor gathering or potluck.

This mayo-free alternative to traditional potato salad is quick, easy, and delicious!

Loaded with fresh dill and garlic, this potato cucumber salad recipe is next-level delicious!

Made with no mayo, it is perfect for outdoor parties during the spring, summer, and early fall. This quick and easy recipe is also ideal as a weeknight side dish.

What I love most about this fresh and flavorful dish is it comes together with just a handful of budget-friendly ingredients – most of which you may already have on hand!

Not to mention, you can prepare the potatoes in advance and then simply toss the salad together fresh before serving.

Why You’ll Love This Recipe

Here are four reasons why this salad recipe is a keeper:

• It’s a healthy potato salad made with fresh ingredients.
• This cucumber potato salad is made with no mayo or eggs and is vegan.
• It comes together quickly and easily.
• This salad is great for parties, potlucks, and outdoor get-togethers.

Ingredients You’ll Need

Here is a brief overview of the ingredients for this recipe:

• Boiled Baby Potatoes: White, golden, and red potatoes are great in potato salads because, when cooked just right, they hold their shape when mixed into a salad.
• Cucumbers: Small field cucumbers and English cucumbers have the least amount of moisture and will stay crisp in a salad.
• Onion: Thinly sliced onion adds great flavor and texture. You can use yellow or red onion.
• Garlic Cloves: Minced garlic enhances the naturally delicious flavors.
• Fresh Dill: Chopped dill adds a pop of fresh, earthy flavor.
• White Vinegar:  Vinegar creates a tangy dressing to infuse the potatoes with plenty of flavors.
• Olive Oil: Extra virgin olive oil balances the tangy white vinegar creating the perfect dressing.
• Salt & Pepper: Add to taste to highlight the fresh flavors of this recipe.

How to Boil Baby Potatoes

Here is how you can quickly boil baby potatoes:

1. Wash the potatoes thoroughly under running water to remove any dirt.
2. Place in a saucepan and cover with water (by about 2 inches).
3. Bring the water to a boil over medium-high heat, reduce the heat, and simmer until fork-tender for 10 to 20 minutes. Do not overcook the potatoes.
4. Remove the potatoes from the saucepan with a slotted spoon and let them cool completely.

How To Make Potato Salad with Cucumber

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

1. Prep the cucumbers: Wash the cucumbers and pat them dry with a paper towel. With a sharp knife or mandoline slicer, slice the cucumbers into thin slices. In a large bowl, add the cucumber slices and a generous amount of salt. Toss well to salt all slices. Set aside for at least 20 minutes. (Photo 1.)
2. Prep the potatoes: 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. (Photo 2.)
3. Prep the onion, dill, and garlic: Thinly slice the onion, chop the dill, and mince the garlic, and then add to the bowl with the potatoes. (Photo 3.)
4. Add the cucumbers: Transfer the cucumbers into a mesh colander and shake off any excess water. Then, add them to the bowl with potatoes. (Photo 4.)
5. Dress and chill the salad: To the bowl, add white vinegar, olive oil, and salt and pepper (to taste). Toss everything together well and let chill in the fridge for 30 minutes before serving. This potato salad tastes best prepared fresh. (Photo 5.)

Recipe Tips

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.

That said, do not overcook the potatoes. If they’re overdone and too soft, they will fall apart.

Don’t skip salting the cucumbers. Doing so helps remove excess moisture. Otherwise, you may end up with a very watery potato cucumber salad.

Be sure to taste the salad before adding any additional salt, as the cucumbers will already be salted.

Variations

Add more veggies, like thinly sliced radishes, for a pop of color and flavor.

Switch up the vinegar. Make this potato cucumber salad your own with your favorite vinegar. White wine vinegar, apple cider vinegar, and red wine vinegar are good alternatives.

Storing & Freezing

• Storing: This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for 3 days.
• Freezing: is not recommended as this dish is best enjoyed made fresh.

Frequently Asked Questions

Should I cut potatoes before boiling them for potato salad?

If using baby potatoes, cutting them first is not necessary. For larger potatoes, you can cut them first to speed up the cooking process.

Should I peel potatoes for potato salad?

I usually leave the skin on but sometimes the skin separates after being cooked, so I just pull off the loose pieces and leave the rest.

How long should you let potatoes boil for potato salad?

Depending on the size of your potatoes, begin checking for doneness after about 10 minutes. Larger potatoes will need closer to 20 minutes to boil.

More Healthy Potato Salad Recipes

Here are a few other recipes for you to try:

• Potato Salad with Avocado
• Potato Salad with Asparagus
• New Potato Salad with Tomatoes and Dil

Potato Cucumber Salad with Dill and Garlic

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This potato cucumber salad with dill and garlic is very easy to make and perfect for a weeknight dinner or a party. It's a great alternative to the traditional potato salad because it's dairy-free and made with no mayo.

Print

Ingredients

• 1 to 1.5 pounds baby potatoes, boiled
• 1 pound cucumbers (small field cucumbers are preferred), thinly sliced
• 1/3 medium onion, thinly sliced
• 2 garlic cloves, minced
• a generous handful fresh dill, chopped
• 4 Tbsp white vinegar
• 3 Tbsp olive oil
• salt and pepper to taste

Instructions

1. To cook the baby potatoes, first thoroughly wash them under running water making sure all dirt is removed, scrub with a brush if necessary. Then place them in a saucepan and add water so that they are covered by about 2 inches. Place the saucepan on the stove and bring the water to a boil over medium-high heat. Reduce the heat and cook the potatoes until you can easily pierce them with a fork. Don't over-cook because they will fall apart in the salad if they are too soft. Take the potatoes out of the water and let them cool completely.
2. Chop the cucumbers or slice them using a mandoline slicer and place in a bowl. Generously salt the cucumbers then mix and salt again. This will help to get rid of the excess moisture. Set aside for about 20 minutes.
3. In the meantime, slice the baby potatoes into bite-sized pieces. Place in a large bowl.
4. Add the onion, garlic, and dill.
5. Transfer the cucumbers to a mesh colander and shake off the excessive water. Add the cucumbers to the potatoes.
6. Add the white vinegar and olive oil. Season with salt a pepper.
7. Chill the salad for about 30 minutes before serving.

Notes

1. This potato cucumber salad tastes best freshly prepared so it's better to consume it right away.

Recommended Products

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  ZWILLING J.A. Henckels Kitchen Knife
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  Pyrex Glass Mixing Bowl Set
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  Annovero Porcelain Bowls Set

Nutrition Information

Yield 4 Serving Size 1/4 of recipe
Amount Per Serving Calories 228.3Total Fat 13.8gSaturated Fat 1.9gTrans Fat 0gUnsaturated Fat 11.9gCholesterol 0mgSodium 54mgCarbohydrates 25.6gFiber 4.1gSugar 3.4gProtein 2.7g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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