This creamy cucumber carrot potato salad is a refreshing, light, and satisfying side dish that’s perfect for warm-weather meals, casual BBQs, or as a simple lunch on its own. With tender carrots and potatoes, crisp cucumber slices, and a smooth, tangy dressing made from mayonnaise and yogurt, this salad delivers comfort and freshness in every bite.
It’s easy to prepare ahead of time and holds up well in the fridge, making it ideal for gatherings, picnics, or meal prepping for the week. Unlike heavy mayonnaise-only salads, the optional yogurt in the dressing lightens it while adding creaminess and a gentle tang. Each bite offers contrast in texture—crunchy, soft, creamy—and a cooling finish thanks to the cucumber.
Ingredients Overview
1 cup cucumber (sliced)
1 cup carrot (diced)
1 cup potato (diced)
3 tablespoons mayonnaise
1 tablespoon plain yogurt (optional)
1 teaspoon lemon juice or vinegar
Salt to taste
Black pepper to taste
This salad uses just a few basic ingredients, but when combined thoughtfully, they become something greater than the sum of their parts. The cucumber adds crisp texture and hydration, carrots bring natural sweetness and color, and potatoes offer a hearty, comforting base. The dressing is a quick blend that’s creamy without being heavy, and the touch of acidity from lemon juice or vinegar balances it all.
Step-by-Step Instructions
- Boil the vegetables
Peel and dice the potatoes and carrots into small, bite-sized pieces. Add them to a pot of salted boiling water and cook until just tender—around 8 to 10 minutes for the carrots and 10 to 12 minutes for the potatoes.
Do not overcook. You want them to be soft enough to bite easily but still hold their shape when mixed.
Once done, drain and spread them on a tray to cool completely before using. This step is crucial to prevent the dressing from becoming watery. - Prepare the dressing
In a mixing bowl, combine the mayonnaise and optional plain yogurt.
Add in the lemon juice or vinegar, a pinch of salt, and a few grinds of black pepper.
Whisk until smooth and taste to adjust the seasoning. The dressing should be creamy with a subtle tang, balanced by the richness of the mayo. - Assemble the salad
Slice the cucumber thinly—peeling is optional.
In a large bowl, combine the cooled boiled carrots and potatoes with the cucumber slices.
Pour over the dressing and gently toss everything together until all the vegetables are evenly coated. - Chill before serving
Cover the bowl and refrigerate for at least 20 to 30 minutes before serving. This allows the flavors to meld and the salad to become fully chilled.
When ready to serve, give the salad a gentle stir. You can sprinkle a bit of freshly cracked black pepper on top or garnish with herbs if desired.
Why This Salad Works
This creamy cucumber carrot potato salad is all about contrast. Each ingredient offers a different texture and taste, and the simple dressing ties it all together.
The boiled vegetables provide a soft and satisfying base. The carrots bring color and gentle sweetness, while the potatoes add heartiness. The raw cucumber adds crunch and a refreshing contrast.
The mayonnaise gives the salad its creamy mouthfeel. Yogurt lightens the dressing and adds a gentle tang without overpowering the vegetables. A splash of lemon juice brightens the flavors.
The seasoning is flexible and can be adjusted to suit your preferences.
It’s a no-fuss recipe that feels elevated because of its perfect balance of textures and temperatures. Chilling it before serving enhances both the flavor and structure.
Tips for Best Results
Don’t skip the chilling time. The salad tastes much better once cold and slightly marinated.
Dice everything into small, even pieces so each bite includes all the elements.
Don’t overcook the carrots or potatoes. Slightly firm is better than mushy.
Cool the vegetables completely before mixing with the dressing to avoid separation.
Use English cucumber or peeled regular cucumber to avoid bitterness and excess water.
Variations to Try
The base recipe is simple and flexible. You can adapt it depending on what’s in your fridge or what suits the season.
Add-ins:
Chopped celery for crunch
Sweet corn or peas for extra color
Boiled eggs (diced or sliced) for added protein
Pickled gherkins or capers for tang
Diced apple or raisins for a hint of sweetness
Chopped fresh herbs like dill, chives, or parsley for a herbal touch
Protein options:
Shredded chicken or turkey
Canned tuna
Chopped ham or turkey sausage
Spice upgrades:
A dash of mustard in the dressing
A sprinkle of smoked paprika
Pinch of cumin for earthiness
Minced garlic or garlic powder for a kick
You can also swap the mayo-yogurt combo for sour cream or a lighter dressing using just yogurt and olive oil.
Serving Suggestions
This salad is extremely versatile. It pairs well with grilled meats, sandwiches, or can be eaten alone as a light lunch.
Serve alongside grilled chicken, steak, or kebabs for a satisfying BBQ side.
Pair with baked fish or fried cutlets to add a cooling contrast.
Scoop into lettuce cups or wrap in pita for a refreshing meal.
Pack it in lunchboxes or picnic baskets—it travels well and doesn’t spoil quickly.
Serve as a cold starter or appetizer for a casual dinner gathering.
For presentation, you can spoon it into a shallow serving bowl and top with fresh herbs, extra black pepper, or even a drizzle of olive oil before serving.
Make-Ahead and Storage
This salad stores well in the fridge and even tastes better after a few hours.
Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze—it will affect the texture of the vegetables and dressing.
If it appears watery after chilling, just give it a gentle stir to recombine.
You can prep the vegetables in advance and mix the dressing when ready to serve.
It’s a great dish to make in the morning for lunch or in the evening for the next day. Perfect for hosts and busy home cooks alike.
Texture and Flavor Profile
Soft, tender potatoes and carrots melt slightly in your mouth while holding their shape.
Cool, crisp cucumber slices bring a burst of freshness.
The creamy dressing is smooth but not overwhelming—balanced by lemon and black pepper.
Each bite is light yet satisfying with subtle natural sweetness and just the right amount of tang.
This is not a heavy, overly dressed salad. It’s creamy but clean and gentle—easy to enjoy on its own or with heavier mains.
What Makes It Different
Compared to traditional potato salad, this version is lighter and more vegetable-forward. The addition of cucumber changes the texture dynamic, making it crisp and refreshing instead of overly starchy.
Using yogurt alongside mayonnaise gives you creaminess without excessive richness.
No mustard, onions, or pickles are required—although you can include them if you wish. The simplicity of this version highlights the freshness of the ingredients.
It feels both classic and new. The ingredients are familiar, but the execution is lighter and more modern. It’s a salad you’ll return to often because it’s so easy to adapt.
Frequently Asked Questions
Can I use only mayonnaise or only yogurt?
Yes. Mayonnaise alone will make the salad richer, while yogurt alone makes it tangier and lighter. A combination gives the best balance, but feel free to adjust to taste.
Can I make this salad vegan?
Yes. Simply use vegan mayonnaise and plant-based yogurt (like unsweetened soy or coconut yogurt). Ensure any optional additions like protein are also plant-based.
Do I have to peel the cucumber?
It’s up to you. If you’re using thin-skinned varieties like English cucumber, peeling is not necessary. For thicker-skinned varieties, peeling can reduce bitterness and excess water.
Can I boil everything together?
Technically yes, but carrots usually cook faster than potatoes. For best results, add the potatoes to boiling water first, then add the carrots a few minutes later.
How long can I store this in the fridge?
Up to 3 days. Stir before serving, especially if it’s been sitting overnight.
Final Thoughts
This creamy cucumber carrot potato salad is a simple, refreshing recipe that balances creamy texture with crisp vegetables and bright flavors. It’s fast to make, easy to store, and endlessly adaptable. Whether you’re prepping for a picnic, planning your lunchbox, or hosting a BBQ, this chilled salad is a dependable go-to.
It comes together in under an hour, uses inexpensive ingredients, and fits into nearly any meal. Plus, it’s a beautiful way to enjoy more vegetables with creamy comfort and minimal effort.
Add it to your rotation of cold salads and enjoy how quickly it becomes a favorite—especially on warm days when something cool, colorful, and satisfying is just what you need.