If you’re looking for a light, refreshing twist on classic potato salad, this Lemon Dill Cucumber Potato Salad is exactly what you need. Packed with bright citrus flavor, crisp cucumbers, and fragrant fresh dill, this dish brings a fresh, modern upgrade to a traditional favorite. It’s creamy without being heavy, making it perfect for warm-weather gatherings and easy weeknight meals.
Unlike traditional potato salads that rely heavily on mayonnaise, this version balances richness with zesty lemon juice and a hint of tangy Dijon mustard. The result is a vibrant, well-rounded flavor that pairs beautifully with grilled meats, sandwiches, or even as a standalone lunch. Plus, the addition of cucumber adds a refreshing crunch that makes every bite extra satisfying.
This salad is incredibly easy to make and comes together in just about 30 minutes. Using simple, wholesome ingredients, it’s a go-to recipe for picnics, potlucks, and backyard BBQs. It can also be made ahead of time, allowing the flavors to develop even more as it chills—making it both convenient and delicious.
Whether you’re hosting a summer cookout or just craving something fresh and flavorful, this Lemon Dill Cucumber Potato Salad is sure to become a staple in your recipe collection. It’s bright, creamy, and packed with garden-fresh flavor—everything you want in the perfect side dish.
Print
Lemon Dill Cucumber Potato Salad
This Lemon Dill Cucumber Potato Salad is a fresh, zesty twist on the classic! Tender potatoes are tossed with crisp cucumbers, bright lemon juice, and fragrant dill in a light, creamy dressing. It’s perfect for picnics, BBQs, or as a refreshing side dish for any meal.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 lbs baby potatoes (halved)
1 large cucumber (thinly sliced or diced)
1/2 cup mayonnaise
1/4 cup sour cream or Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh dill (chopped)
1 tablespoon Dijon mustard
1 garlic clove (minced)
Salt and black pepper (to taste)
Optional: 1/4 cup red onion (thinly sliced)
Instructions
Cook the Potatoes:
Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook for 10–15 minutes until fork-tender. Drain and let cool slightly.
Make the Dressing:
In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon juice, lemon zest, Dijon mustard, garlic, dill, salt, and pepper.
Combine Ingredients:
Add warm (not hot) potatoes to the dressing and gently toss to coat.
Add Fresh Ingredients:
Fold in cucumber and red onion (if using).
Chill & Serve:
Refrigerate for at least 30 minutes to let flavors meld. Garnish with extra dill before serving.
Notes
Cooking Tips
- Use waxy potatoes (like Yukon Gold or baby potatoes) for the best texture.
- Let potatoes cool slightly before mixing to avoid a watery salad.
- Slice cucumbers thin for better texture and flavor distribution.
- Add extra lemon juice for a brighter, tangier taste.
Variations
- Lighter Version: Use all Greek yogurt instead of mayo.
- Protein Boost: Add chopped hard-boiled eggs or grilled chicken.
- Crunchy Twist: Toss in celery or radishes.
- Herb Swap: Try parsley or chives instead of dill.
- Vegan Option: Use plant-based mayo and dairy-free yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
