Best 5 Potato And Cucumber Salad Recipes
In the realm of refreshing and delightful side dishes, allow us to introduce you to the delectable union of Potato and Cucumber Salad. This vibrant salad, bursting with flavors, textures, and colors, promises to elevate any meal or occasion. Crafted with humble yet versatile ingredients, this classic salad features crisp cucumbers, tender potatoes, tangy red onion, and fresh herbs, all harmoniously dressed in a zesty vinaigrette. But that's not all; we'll also guide you through a delightful array of variations, each adding a unique twist to this beloved dish. From a creamy dill dressing to a tangy mustard vinaigrette, from the smoky allure of grilled potatoes to the vibrant crunch of roasted chickpeas, these variations cater to every palate and preference. Get ready to embark on a culinary adventure as we unveil the secrets behind this timeless salad and its myriad variations.
**Potato and Cucumber Salad Delight:**
This classic recipe forms the foundation of our salad journey, showcasing the perfect balance of flavors and textures. Carefully selected cucumbers, boiled potatoes, red onion, and fresh herbs form the base, while a tangy vinaigrette dressing brings it all together.
**Creamy Dill Dressing Variation:**
For those who prefer a creamy embrace, this variation introduces a velvety dill dressing, adding a delightful layer of richness and freshness to the salad. The vibrant flavors of fresh dill and lemon zest dance harmoniously, creating a dressing that complements the salad perfectly.
**Mustard Vinaigrette Variation:**
If you crave a zesty kick, the mustard vinaigrette variation is your perfect match. Tangy mustard, both Dijon and yellow, combines with vinegar, honey, and shallots to create a dressing that awakens your taste buds. Prepare yourself for a symphony of flavors that will leave you craving more.
**Grilled Potato and Chickpea Variation:**
This variation takes a smoky turn, introducing grilled potatoes and crispy chickpeas to the mix. The smoky char of the potatoes adds a delightful depth of flavor, while the roasted chickpeas provide a satisfying crunch. This variation is a delightful fusion of textures and flavors.
**Cucumber and Avocado Variation:**
For those seeking a refreshing twist, the cucumber and avocado variation offers a vibrant burst of colors and flavors. Creamy avocado adds a velvety richness, while fresh lime juice and cilantro elevate the salad with their citrusy and herbaceous notes.
**Roasted Sweet Potato and Black Bean Variation:**
This variation embraces vibrant colors and textures, featuring roasted sweet potatoes and black beans. The natural sweetness of the potatoes pairs wonderfully with the earthy flavor of the black beans, while a zesty dressing ties it all together.
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.
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.
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.
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 for Making Potato and Cucumber Salad:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well and are less likely to fall apart when cooked.
- Cook the potatoes until they are tender but still slightly firm. Overcooked potatoes will become mushy.
- Let the potatoes cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
- Use a mandoline or a sharp knife to thinly slice the cucumbers. This will help ensure that they cook evenly.
- Add the cucumbers to the salad just before serving. This will help prevent them from becoming soggy.
- Use a light and tangy dressing for the salad. A simple vinaigrette or a yogurt-based dressing are both good options.
- Garnish the salad with fresh herbs, such as dill or parsley.
Conclusion:
Potato and cucumber salad is a refreshing and easy-to-make side dish that is perfect for any occasion. With its simple ingredients and light and tangy flavor, it is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!
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