Cucumber Shrimp Salad with Potatoes and Dill

A colorful serving of cucumber shrimp salad on a glass plate.

5 from 5 votes

Cucumber Shrimp Salad with Potatoes and Dill

Cucumber Shrimp Salad with Potatoes and Dill is a full and healthy summertime meal. It's cool, creamy, and so very delicious!!

Prep Time30

chill time6

Total Time6 30

Course: main course seafood, Seafood

Cuisine: American

Keyword: cucumber shrimp salad, cucumber shrimp salad with potato and dill, dilled cucumber salad, dilled cucumber salad with shrimp, potato and cucumber salad

Servings: servings

Calories: 204kcal

Author: Renee Goerger

Ingredients

For the potatoes:

1½ pounds baby red 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:

½ pound cooked, peeled, deveined shrimp cut into bite-sized pieces
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

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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

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition