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!
POTATO, CUCUMBER AND DILL SALAD
Categories Salad Potato Side Low Fat Vegetarian Cucumber Summer Healthy Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
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
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 4
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
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
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
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
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
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
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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #potatoes #vegetables
You'll also love