Dilled Cucumber Salad is the perfect all-around summer dish. It’s cool and creamy with plenty of fresh cucumbers, sugar snap peas, shrimp, dill, and potatoes.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Dilled Cucumber Salad with Shrimp, Snap Peas and Potatoes is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- blushing belle potatoes, quartered (or your favorite new potato variety)
- cooked shrimp, deveined and tails removed
- cucumbers
- red onion
- fresh sugar snap peas
- Greek yogurt
- mayonnaise
- granulated sugar
- lemon zest
- lemon juice
- fresh dill, or dried dill weed (I used both)
- salt and pepper
Kitchen tools and equipment needed:
- cutting board
- chef’s knife or santoku
- colander
- mixing bowls
- whisk
- measuring cups and spoons
- lemon zester
- lemon juicer (optional)
- medium stockpot (for boiling potatoes)
- baking sheet (for cooling potatoes)
- parchment paper (optional)
- wooden spoon
How this recipe came to be:
I happened to have some leftover shrimp in my refrigerator I needed to use up before they spoiled.
As I lay awake in bed one night thinking of how I could utilize said shrimp, the idea of combining them with cucumbers and dill hit me over the head like a bolt of lightning.
The additional ingredients I decided to add to this cool and creamy cucumber salad are some of my favorites from the produce department and are some I thought might also benefit from a delicious Greek yogurt and dill bath.
Can this healthy cucumber and shrimp salad be made in advance?
Not only can it, but I recommend it!
Making this chilled summer vegetable salad in advance and then allowing the flavors to marry in the refrigerator for at least 4-6 hours (but longer is even better) before serving is the best way to achieve the maximum flavor possible.
Fresh dill or dried dill? Which is better?
I always like to opt for fresh herbs whenever possible, but dried herbs always pack more punch because of their concentrated flavors.
When I made this recipe, I used both varieties (fresh and dried), but that’s only because my fresh dill was starting to wither, and I couldn’t utilize it all fully, as I had intended.
*Enter, stage left,* dried dill, for the final garnish.
How to store fresh herbs:
What is the best size shrimp to use for this recipe?
I like to have the large (31-35 per pound) or extra-large (26-30 per pound) on hand in my freezer as often as possible.
I purchase them while they’re on sale at the market and then keep them in the freezer until I decide when and how I will use them.
But feel free to use (or omit even, if preferred) whatever size cooked shrimp you like or have on hand.
How to properly thaw frozen cooked shrimp:
You can either thaw them in the refrigerator overnight, or you can thaw them quickly by running them under cold water in a colander.
I’ve done both methods, and they both work well.
How to prevent a watery cucumber salad?
Peel, slice, seed (if desired, not shown here), salt well, and stir.
Allow the salted cucumbers to sit in a colander for at least 30-45 minutes so the excess water the salt exudes from the cucumbers will drain off and not make for a drippy, watery salad.
Learn the difference between English cucumbers, and American cucumbers at The Spruce Eats.
How long will this dilled cucumber salad keep in the refrigerator?
Store this salad in an air-tight container (or covered well with plastic wrap in a bowl), and it will keep in the refrigerator for up to 5 days.
The step-by-step photo instructions for making Dilled Cucumber Salad with Shrimp, Snap Peas, and Potatoes:
- Quarter or halve (depending on the size) of the potatoes.
- Add the prepared potatoes to 1 quart of salted water and bring to a low boil.
- Cook the potatoes until fork-tender (approximately 15-20 minutes)
- Drain the potatoes, and lay them in an even layer on a baking sheet to cool.
- Prepare 3 cucumbers (I used American cucumbers, but feel free to use English) by peeling, slicing, and salting.
- Set aside and allow to drain in a colander for 30-45 minutes.
- Meanwhile, prepare the cooked shrimp by removing the tails and cut in half (if desired).
- Slice the red onion, and chop the sugar snap peas into similarly sized bite-sized pieces and add them to a large mixing bowl.
- Make the dill dressing, combine Greek yogurt, mayonnaise, lemon zest, lemon juice, sugar, and chopped fresh dill to a bowl and whisk to combine.
- Add all the ingredients to a large bowl and stir gently to combine.
- Cover and refrigerate for 4-6 hours (but overnight is best) before serving.
- Garnish with additional dill (dried shown) and lemon slices (optional), before serving.
- Serve cold and enjoy.
Additional summer side dishes you’ll also enjoy:
*Copycat Sunflower Crunch Kale and Cabbage Salad (shown below and in the featured video)
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You’re going to love this colorful salad!
*Make-Ahead Italian Shell Pasta Salad (not shown)
Italian Shell Pasta Salad with Mozzarella, Basil & Tomatoes comes together quickly with the help of store-bought bottled Italian dressing. It’s wonderful as a chilled side dish or a vegetarian main course.
*Dijon Potato Salad (shown below)
This Creamy Golden Dijon Potato Salad will be the first thing to disappear from the picnic table this summer. It’s cool, creamy and refreshing with just the right amount of tang from the Dijon, and the right amount of crunch to balance all that creaminess. It’s got it all!
*Old-Fashioned Red Bean Salad (not shown)
This fast, easy, no-cook and economical recipe for red bean salad calls for only a handful of ingredients. It’s the perfect chilled side dish to serve for any and every occasion!
*Dilled Cucumber Salad with Shrimp, Snap Peas, and Potatoes (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s extra special chilled cucumber salad with dill.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Dilled Cucumber Salad with Shrimp, Snap Peas, and Potatoes
Ingredients
For the potatoes:
- 1½ pounds blushing belle baby potatoes quartered or halved depending on size.
- 1 quart water
- 2 tablespoons kosher salt
For the cucumbers:
- 3 medium cucumbers peeled, seeded (optional), sliced to ¼” thickness
- 2 tablespoons kosher salt
For the salad:
- 1 small red onion sliced into bite-sized pieces
- 2 cups chopped sugar snap peas bite-sized pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
For the dill dressing:
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1½ teaspoons lemon zest approximately 1 large lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- 2 tablespoons fresh chopped dill
- 1 teaspoon dried dill weed optional
Instructions
To make the potatoes:
- Quarter or halve (depending on the size) of the potatoes.
- Add the prepared potatoes to 1 quart of salted water and bring to a low boil.
- Cook the potatoes until fork-tender (approximately 15-20 minutes)
- Drain the potatoes, and lay them in an even layer on a baking sheet to cool.
To prepare the cucumbers:
- Prepare three cucumbers (I used American cucumbers, but feel free to use English) by peeling, slicing, and salting.
- Set aside and allow to drain in a colander for 30-45 minutes.
To assemble the salad:
- Meanwhile, prepare the cooked shrimp by removing the tails and cut in half (if desired).
- Slice the red onion, and chop the sugar snap peas into similarly sized bite-sized pieces and add them to a large mixing bowl.
Make the dill dressing:
- Combine Greek yogurt, mayonnaise, lemon zest, lemon juice, sugar, and chopped fresh dill in a medium-sized bowl and whisk to combine.
- Add all the ingredients to a large bowl and stir gently to combine.
- Cover and refrigerate for 4-6 hours (but overnight is best) before serving.
- Garnish with additional dill (dried, shown) and lemon slices (optional) before serving.
- Serve cold.
Notes
Nutrition
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s chilled and dilled cucumber salad with potatoes and shrimp as much as I’ve enjoyed bringing it to you!
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Katie
Sunday 30th of May 2021
This is our favorite side at bbqs! Light and so flavorful.
Renée
Monday 31st of May 2021
That's awesome, Katie!
Sam
Saturday 29th of May 2021
This salad was so creamy and delicious. Loved it!
Renée
Sunday 30th of May 2021
Thanks, Sam. Glad you think so. Take good care, Renee!