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A glass plate filled with Dilled Cucumber Salad with Shrimp along with a fork and lemons in the background.
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5 from 3 votes

Dilled Cucumber Salad with Shrimp, Snap Peas, and Potatoes

Dilled Cucumber Salad with Shrimp, Sugar Snap Peas, Dill, and Potatoes is what every healthy meal begs for. It's cool, creamy, and screams of summer!!
Prep Time30 mins
chill time6 hrs
Total Time6 hrs 30 mins
Course: healthy main course, summer salad
Keyword: dilled cucumber salad, dilled cucumber salad with shrimp, potato and cucumber salad
Servings: 6 servings
Calories: 204kcal
Author: Renee - Kudos Kitchen


For the potatoes:

  • 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
  • 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


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.


Keep covered in the refrigerator for up to 5 days.


Serving: 1serving | Calories: 204kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 5511mg | Potassium: 747mg | Fiber: 5g | Sugar: 7g | Vitamin A: 459IU | Vitamin C: 48mg | Calcium: 79mg | Iron: 2mg