Best 3 Creamy Cucumber And Grilled Potato Salad Recipes
In the realm of summer cookouts and backyard barbecues, there's nothing quite like a refreshing and flavorful salad to complement the grilled meats and smoky aromas. Introducing the Creamy Cucumber and Grilled Potato Salad, a delectable dish that combines the crispness of cucumbers with the smoky char of grilled potatoes, all tied together with a tangy and creamy dressing. This salad is a symphony of flavors and textures, perfect for potlucks, picnics, or as a side dish for your next grilled feast. Alongside this star recipe, you'll also discover a collection of other enticing salads that are sure to tantalize your taste buds. Indulge in the zesty Lemon Dill Potato Salad, featuring tender potatoes coated in a bright and herbaceous dressing. For a refreshing twist, try the Watermelon and Feta Salad, where sweet watermelon meets tangy feta cheese and a minty dressing. If you're craving a classic, the Southern-Style Potato Salad delivers with its creamy mayonnaise-based dressing and a touch of mustard for a subtle kick. Last but not least, the Arugula and Goat Cheese Salad offers a sophisticated blend of peppery arugula, creamy goat cheese, and a balsamic vinaigrette. With this array of tantalizing recipes, your summer gatherings will be filled with vibrant flavors and unforgettable culinary experiences.
Here are our top 3 tried and tested recipes!
CREAMY GRILLED POTATO SALAD
To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
POTATO SALAD WITH CUCUMBERS
Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 36 servings (about 3/4 cup each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.
Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
GRILLED POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
- Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
- Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
- Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose the right potatoes: Use waxy potatoes like Red Bliss or Yukon Gold for this salad. These potatoes hold their shape well and won't get mushy.
- Grill the potatoes: Grilling the potatoes gives them a smoky flavor that complements the creamy dressing.
- Use a good quality mayonnaise: The mayonnaise is the base of the dressing, so make sure you use a good quality one. Look for a mayonnaise that is made with real eggs and oil.
- Add some fresh herbs: Fresh herbs like dill, parsley, and chives add a pop of flavor to the salad.
- Serve the salad chilled: This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
This creamy cucumber and grilled potato salad is a delicious and refreshing side dish that is perfect for summer gatherings. The combination of creamy dressing, grilled potatoes, and crisp cucumbers is sure to please everyone at your table. So next time you're looking for a new salad recipe, give this one a try. You won't be disappointed!
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