Crunchy Cucumber Egg Potato Salad Recipes
CRUNCHY CUCUMBER, EGG & POTATO SALAD
Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Combine vegetables and eggs in large bowl.
- Mix remaining ingredients. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
JULIE'S CRUNCHY POTATO SALAD
This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.
Provided by HONEYMOMISME
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g
CRUNCHY POTATO SALAD
Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals. -Janis Plagerman of Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion., In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CUCUMBER POTATO SALAD
Make and share this Cucumber Potato Salad recipe from Food.com.
Provided by BakinBaby
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, cucumber, onion & chives in a large bowl.
- Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
- Pour over potato mixture and blend thoroughly.
- Refrigerate several hours.
- Sprinkle with paprika before serving.
Nutrition Facts : Calories 235, Fat 9.4, SaturatedFat 1.6, Cholesterol 8.6, Sodium 811, Carbohydrate 35.1, Fiber 3.7, Sugar 4.3, Protein 4.1
CRUNCHY EGG & POTATO SALAD
Love egg salad & potato salad so I combined them and added a couple more ingredients and had it with our ribs yesterday.
Provided by Nancy Allen
Categories Potato Salads
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a medium or large saucepan, place your peeled and bite sized chopped potatoes and boil 20 minutes or until potatoes are tender but not mushy, strain potatoes in the sink and add them to a large bowl.
- 2. In another smaller saucepan boil you eggs in boiling water 15 minutes while potatoes are boiling. Remove eggs from heat and run cold water over them. Peel eggs and slice in half, and in a small bowl place the yolks and chop the whites and put in bowl with potatoes.
- 3. Mash the yolk well and add the mayo, mustard, and onion together. Add your celery and yolk dressing to the potato mixture and mix carefully. Add your paprika (optional), salt & pepper and blend & serve. Can cover and put in the refrigerator until ready to serve.
CUCUMBERS AND EGG SALAD
This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!
Provided by Eva Ryder
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
- Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 8 g, Cholesterol 189.9 mg, Fat 13.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 606.3 mg, Sugar 3.6 g
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
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