Potato And Cucumber Salad Recipes

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POTATO AND CUCUMBER SALAD

Mom made the Cucumber Salad since I was a child. I added the potatoes after having an abundance of them one year.

Provided by Adessa

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12



Potato and Cucumber Salad image

Steps:

  • Place salt, pepper, oil and vinegar in a plastic bowl with a lid.
  • Add sliced potatoes, cucumbers and onion rings.
  • Cover and tumble, coating everything.
  • Place in refrigerator for one or two hours.
  • Drain.
  • Add remaining ingredients to the vegetables and mix well.
  • Add salt and pepper to taste and garnish with paprika and basil.
  • Chill until ready to serve.

Nutrition Facts : Calories 494.5, Fat 39.3, SaturatedFat 7.6, Cholesterol 26.9, Sodium 617.3, Carbohydrate 34.6, Fiber 3.1, Sugar 5.4, Protein 3.4

1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
2 tablespoons cider vinegar
3 cups sliced boiled potatoes
1 cup sliced peeled cucumber
1 onion, sliced in rings
3/4 cup mayonnaise
3 tablespoons heavy cream
1 tablespoon fresh basil
1 teaspoon lemon juice
paprika

NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS

Categories     Salad     Potato     Vegetable     Vegetarian     Quick & Easy     Yogurt     Mint     Cucumber     Summer     Dill     Bon Appétit

Yield Serves 8

Number Of Ingredients 7



New Potato and Cucumber Salad with Fresh Herbs image

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)

2 1/4 pounds red-skinned potatoes
2 medium cucumbers, peeled, seeded, diced
1/2 cup chopped red onion
1 cup plain low-fat yogurt
6 tablespoons chopped fresh dill
4 teaspoons chopped fresh mint
2 teaspoons minced garlic

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



Cucumber Potato Salad image

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

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

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



Cucumber Potato Salad image

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

6 cups potatoes (peeled,dicd and boiled)
1/2 cup cucumber (diced-drained)
1/2 cup onion (chopped)
2 tablespoons chives (chopped)
2/3 cup mayonnaise
1 tablespoon basil (fresh)
1/3 cup yogurt
2 tablespoons wine vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon paprika

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



Potato, Cucumber and Dill Salad image

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.

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

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