Perfect as a fun BBQ side dish or as summer picnic food, this cucumber potato salad is packed with veggies and fragrant dill and mint. Quick and easy to make in about 30 minutes, it's a lightened up mayo free side salad to serve with your main dishes.
Have a peek at my cucumber celery salad for a light refreshing side dish too!
If you're like me, then summer picnics and BBQs are as much about the side dishes as the mains! Potato salad is always a classic, but just like with my roasted potato salad without mayo, I love to add a few twists to make it more delicious.
We make this cucumber potato salad with lots of veggies to make it hearty, and fresh herbs for fragrant summer flavor. It's mayo free to keep it a little lighter and plant-based too.
Planning a fun gathering with friends and family? I think you'll enjoy my chicken pesto pasta salad, cucumber pomegranate salad, kale salad with beets and apple cucumber salad as simple but delicious sides to serve with meats, fish or plant-based mains!
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⭐ Why this recipe is so good
Mayo free recipe. As it doesn't work for many on a low histamine diet, we make this dill potato salad without mayo and use a light oil-based dressing instead.
Hearty side dish! With so many veggies, it's a hearty potato salad packed with goodness.
Quick and easy. We use all simple recipe steps to make this potato salad with cucumber in about 30 minutes.
🥒 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Potatoes - I like to use new potatoes (also known as baby potatoes) for this recipe, but you can also use russet potatoes and halve or quarter them into a smaller size.
- Cucumber - I suggest to use an English cucumber. Slice into rounds, then moon shapes, and peel if you like.
- Dill and mint leaves - definitely use fresh herbs to add the flavor not dried!
- Radishes - choose the type you like best! French breakfast radishes are milder if you prefer.
📖 Swaps and variations
Swap the herbs. You can easily use fresh parsley or cilantro as swaps!
Use russet potatoes or red potatoes. Both work well, simply dice into smaller pieces and make sure they are cooked through.
Swap out the veggies. Cucumber in potato salad makes it feel a little lighter, so I suggest to choose other veggies such as finely sliced fennel which pair well.
🔪 Step by step instructions
Making this cucumber potato salad is super simple, requires easy to find affordable ingredients and is a lightened up side dish as we don't use mayo.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Cook the potatoes
Place the potatoes in a large pot and cover with cold water. Sprinkle in a little salt. Bring to a boil, then reduce the heat to a light simmer and cook for 12-15 minutes until fork tender (image 1). Drain the potatoes, then add to a large bowl and, once made, drizzle over half the dressing.
Step 2: Dice the veggies and herbs
Dice the cucumber into rounds, then into moon shapes. You can peel if you wish, to preference. Dice the radishes, celery and green onion, if using, as well the dill (fronds not stems) and mint leaves (image 2).
Step 3: Make the dressing
Whisk together extra virgin olive oil, apple cider vinegar, salt and optional black pepper so that it emulsifies. Taste test, and adjust to preference (image 3).
Step 4: Combine the salad ingredients
Add the diced vegetables and herbs to the bowl you have your potatoes in, and toss to combine. Give it a taste and then add more of the dressing to preference (image 4).
💭 Recipe tips and notes
- If using larger potatoes, dice into halves, thirds or quarters so they are bite-size.
- Make sure the potatoes are cooked through and fork tender.
- Wait until the potatoes have cooled before combining with the vegetables and herbs.
- If you love a very herby dill potato salad then simply add more!
📋 Frequently asked questions
New potatoes, russet potatoes and red potatoes all work well to make potato salad.
As we are combining the potatoes with cold vegetables, I don't suggest it. Better to leave the potatoes to cool, then toss with the other ingredients.
If mayo works for you (likely not my low histamine readers), then you can easily use it instead of the oil-based dressing. Make sure the potatoes have cooled before adding the mayo.
🍽 How to serve
Take this cucumber potato salad with dill along to a potluck, BBQ or enjoy as picnic food! It's delicious served with:
- Easy chicken recipes such as my air fryer boneless skinless chicken thighs and air fried chicken bites both call out for a potato salad side dish!
- Take to a potluck with other salads such as my broccoli beet salad and mango cucumber salad.
- Enjoy as a side with my vegetable soup without tomatoes or celery apple soup to make a heartier meal.
🥗 More fun salad recipes
Find so many fun summer salads here including my popular butternut beet salad and my refreshing pak choi salad, as well as these recent recipes:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Cucumber Potato Salad
Ingredients
- 1 pound new potatoes or russet potatoes, diced
- ½ small English cucumber peeled, sliced
- ¼ cup radishes sliced
- 1 celery stick diced
- 2 tablespoon green onion diced, optional
- 2 tablespoon fresh dill stems removed, diced
- 2 tablespoon fresh mint leaves diced
For the dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar more to preference
- pinch salt
- pinch black pepper optional
Instructions
- Scrub the new potatoes and rinse well. Add to a large pot and pour in cold water so the potatoes are covered and there is another 2-3 inches of water above them. Lightly salt the water and bring to a boil. Reduce the heat slightly so it is at a light simmer and cook for 12-15 minutes until fork tender. Drain in a colander.
- Make the dressing by combining the extra virgin olive oil, apple cider vinegar, salt and optional black pepper. Whisk to emulsify, taste test and adjust to preference.
- Place the potatoes in a large bowl and toss in half the dressing.
- Dice the English cucumber (peeling is down to preference), radishes, green onion, celery, fresh mint leaves and dill.
- Once the potatoes are cooled, add in the diced vegetables and herbs. Toss to coat in the oil, then add the remaining dressing to preference (you may not wish to use all of it, to taste). Spoon onto your serving plate, season with a pinch more salt and enjoy!
Notes
- If using russet potatoes rather than small new potatoes, I suggest to dice into halves or quarters depending upon size before cooking.
- I suggest to use half the dressing first, have a taste test and then add more to preference as we all like different amounts!
- Nutritional information is auto-generated and should be understood to be an estimate.
- green onion is not rated.
- dill, which scores 1 with a note, 'Small amounts not usually a problem. High salicylate content'.
- apple cider vinegar, which scores 1.
- black pepper, which scores 2.
Liz Lawryk says
And this recipe is wonderful!
Sorry - forgot the rating on this recipe. Delish! Lizzie from Canada
Liz Lawryk says
Thank you so much for this blog Claire. I have struggled with high histamine problems and my Nutritionist actually helped me realize the problem. Thanks for taking the time to help so many of us and the recipes are delicious! Lizzie from Canada
Claire says
You're welcome Liz! So glad to hear that you figured out the health issues, and hope you find lots of recipes here you enjoy and that work for you!