Best 8 Cucumber Potato Salad Recipes

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Potato salad, a classic picnic and potluck dish, can be made in a variety of ways. This refreshing cucumber potato salad is a lighter version of the traditional salad, perfect for a summer gathering. Made with simple, fresh ingredients like cucumbers, potatoes, red onion, and dill, this salad is tossed in a tangy dressing made with mayonnaise, sour cream, vinegar, and mustard. For an extra boost of flavor, crumbled bacon and hard-boiled eggs can be added. This cucumber potato salad is easy to make and always a crowd-pleaser.

In addition to the classic cucumber potato salad, the article also includes recipes for other variations of this dish. For those who prefer a mayo-free option, there's a recipe for a tangy vinaigrette potato salad. There's also a recipe for a German potato salad, which is made with bacon, vinegar, and mustard. And for a unique twist on the classic, there's a recipe for a loaded baked potato salad, which is made with cheese, bacon, and sour cream.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. So gather your ingredients and get ready to make some cucumber potato salad!

Check out the recipes below so you can choose the best recipe for yourself!

POTATO, CUCUMBER AND DILL SALAD



Potato, Cucumber and Dill Salad image

Categories     Salad     Potato     Side     Low Fat     Vegetarian     Cucumber     Summer     Healthy     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 pounds baby red potatoes, sliced
3 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons country-style Dijon mustard
6 tablespoons canola oil
1/2 cup chopped fresh dill
3/4 pound pickling cucumbers, sliced
Fresh dill sprigs

Steps:

  • Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE



Potato-Arugula Salad With Cucumber Vinaigrette image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 4

6 medium red potatoes (1 1/2 pounds), cut into 1-inch dice
1 cup arugula leaves, coarsely chopped
1/2 cup cucumber vinaigrette with basil and garlic (see recipe)
Salt and freshly ground pepper to taste

Steps:

  • Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 481 milligrams, Sugar 3 grams

GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD



GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD image

Categories     Fish

Yield 4 servings

Number Of Ingredients 17

FINGERLING POTATO SALAD:
1 pound fingerling potatoes or other small boiling potatoes
Water
Salt
1 cup Champagne vinegar
1 tablespoon sugar
Freshly ground black pepper
1/2 medium red onion, cut into 1/4-inch dice
1 cup good-quality canned chicken broth
2 tablespoons unsalted butter
Tzatziki (Cucumber-Yogurt sauce): Use recipe from Barefoot Contessa
GRILLED SALMON:
4 fresh wild salmon fillets, each about 6 ounces
Extra-virgin olive oil, for brushing
Salt
Freshly ground black pepper
4 dill sprigs, for garnish

Steps:

  • Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.

CUCUMBER POTATO SALAD



Cucumber Potato Salad image

WHEN my husband had heart surgery, I had to look for recipes that were nutritious yet tasty. With just a touch of mayonnaise, this potato salad filled the bill. The quantity is just right for the two of us. When I use the microwave to cook the potatoes, I can serve it up in no time. -Martha Campbell, Belton, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

2 medium red potatoes, cooked and cubed
2 to 3 tablespoons mayonnaise
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/4 teaspoon salt
1 medium cucumber, sliced
2 tablespoons chopped pecans, toasted

Steps:

  • In a large bowl, combine the first seven ingredients. Place cucumber slices in a fan shape on two salad plates; top with potato salad. Sprinkle with pecans.

Nutrition Facts : Calories 269 calories, Fat 17g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 461mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein.

JAPANESE-STYLE POTATO SALAD WITH DAIKON AND CUCUMBER



Japanese-Style Potato Salad with Daikon and Cucumber image

Categories     Salad     Onion     Potato     Appetizer     Side     Steam     Mayonnaise     Cucumber     Bell Pepper     Carrot     Radish     Escarole     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Dressing
1 cup mayonnaise
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1 tablespoon honey
1 teaspoon dry mustard
1/4 teaspoon ground white pepper
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
Salad
2 3/4 pounds russet potatoes (about 4 very large), peeled, sliced into 1/2-inch-thick rounds
1 2-inch-long piece daikon (Japanese white radish),* peeled, halved lengthwise, cut crosswise into 1/8-inch-thick slices
1 large carrot, peeled, cut into 1/8-inch-thick rounds
8 large escarole leaves, torn into 1-inch pieces
1 cup very thinly sliced red onion
1 cup very thinly sliced white onion
3/4 cup thinly sliced peeled Japanese cucumber or half-rounds of peeled English hothouse cucumber
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper

Steps:

  • For dressing:
  • Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
  • For salad:
  • Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
  • Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
  • *Available at some supermarkets and at Asian markets.

CUCUMBER POTATO SALAD



Cucumber Potato Salad image

Although it's called cucumber potato salad, the recipe doesn't even call for cucumbers. It calls for cucumber dressing. I think next time this would be good if you threw in a few cucumbers too. This recipe serves 36 and is designed for large gatherings. I made 1/5th of the recipe or so and was pleasantly surprised at the flavor of the cucumber dressing. I must confess that I added a few hard-boiled eggs, used the celery ribs and the leaves, threw in some dill pickle juice, and I couldn't resist a few crunchy garlic dill pickles in the mixture. The recipe is great just by itself, but I love dill pickles and eggs in potato salad. Recipe from Taste of Home Holiday Potlucks and Barbecues (May 2009) courtesy of Marlene Muckenhirn, Delano, Minnesota. Thank you Marlene!

Provided by AmyZoe

Categories     Potato

Time 50m

Yield 36 serving(s)

Number Of Ingredients 7

5 lbs red potatoes
4 celery ribs, sliced
1 bunch green onion, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
16 ounces cucumber ranch salad dressing

Steps:

  • Place potatoes in a large kettle and cover with water.
  • Bring to a boil.
  • Reduce heat and cover and simmer for 20 to 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 98, Fat 4.5, SaturatedFat 0.7, Cholesterol 3.4, Sodium 229.9, Carbohydrate 13.5, Fiber 1.2, Sugar 1.6, Protein 1.4

CREAMY CUCUMBER AND GRILLED POTATO SALAD



CREAMY CUCUMBER AND GRILLED POTATO SALAD image

Categories     Salad     Potato     Side

Yield 8

Number Of Ingredients 13

2 lbs Red Bliss potatoes (12-15).
1/3 cup sour cream or crème fraiche,
2 TBS white balsamic vinegar or red wine vinegar,
2 TBS sugar,
1 tsp Dijon mustard,
1 tsp celery seeds,
1 garlic clove or chopped jarred garlic,
1/4 cup olive oil, pinch of crushed red pepper,
1 tsp fresh, chopped oregano,
1 tsp parley,
1 English cucumber thinly sliced,
1/3 cup thinly sliced red onion,
4-5 yellow cherry heirloom tomatoes, cut in quarters

Steps:

  • 1) in large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Let cool completely and then cut in half lengthwise and then into bite-sized chunks. 2) Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, sugar, mustard, celery sees and garlic. Gradually whist in the 1/3 cup oil, crushed red pepper, oregano and 1 tsp of parsley and season with salt and pepper. 3) Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred. 4) Mix potatoes with dressing and add cucumber and onion and more parsley for garnish. Can be eaten cold or at room temperature.

POTATO AND CUCUMBER SALAD



POTATO AND CUCUMBER SALAD image

Categories     Vegetable

Yield 2 servings

Number Of Ingredients 10

9-12 oz. tiny new potatoes
1 small Kirby cucumber or 1/2 regular cucumber
1/2 cup plain low or non-fat yogurt
1/2 teaspoon white wine vinegar
1/8 teaspoon dry mustard
1/2 teaspoon ground cumin
1/4 ground coriander
Freshly ground black pepper to taste
1 tablespoon finely mined red onion
1 tablespoon chopped fresh cilantro leaves

Steps:

  • 1. Scrub potatoes but do not peel; place in pot with h2o to cover. Cover pot and boil until tender, about 18 minutes. 2. Scrub cucumber or peel regular cucumber. Cut into cubes. 3. Combine yogurt, vinegar, mustard, cumin, coriander and pepper and onion to large bowl. 4. Cut cooked potatoes in half or quarters. Add to bowl. Stir to coat with dressing. 5. Wash, dry and chop fresh cilantro; add to salad.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well in potato salad and won't get mushy. Avoid starchy potatoes like Russets, which are better for baking or mashing.
  • Cook the potatoes properly: To prevent the potatoes from becoming waterlogged, cook them in a large pot of boiling salted water until they are just tender but still hold their shape. Drain them immediately and let them cool slightly before slicing or dicing.
  • Use a variety of vegetables: In addition to cucumbers and potatoes, you can add other vegetables to your salad, such as celery, carrots, onion, and radishes. This will add color, texture, and flavor to the dish.
  • Make a flavorful dressing: The dressing is what really makes the potato salad, so don't skimp on the ingredients. Use a good quality mayonnaise, and add mustard, vinegar, and herbs and spices to taste. You can also add a bit of sour cream or yogurt for a tangy flavor.
  • Chill the salad before serving: Potato salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least an hour before serving. This will allow the flavors to meld and the salad to firm up.

Conclusion:

Cucumber potato salad is a classic summer dish that is easy to make and always a crowd-pleaser. With its creamy dressing, crunchy vegetables, and tender potatoes, it's the perfect side dish for any picnic, barbecue, or potluck. So next time you're looking for a refreshing and delicious salad to serve, give this cucumber potato salad a try.

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