Potato Cucumber Salad: A Refreshing & Easy Recipe

Potato cucumber salad: Prepare to be amazed by this unexpectedly delightful dish! Forget everything you think you know about side salads because this recipe is about to redefine your expectations. Have you ever craved something refreshing, creamy, and subtly tangy all at once? This salad delivers that perfect trifecta and more.

While its exact origins are debated, variations of potato cucumber salad have been enjoyed across Eastern Europe and Germany for generations. Often served during the summer months, it’s a staple at picnics, barbecues, and family gatherings. The combination of humble ingredients makes it an accessible and comforting dish, passed down through families as a cherished tradition.

What makes this salad so irresistible? It’s the harmonious blend of textures and flavors. The creamy, tender potatoes provide a comforting base, while the crisp, cool cucumbers offer a refreshing counterpoint. A tangy dressing, often featuring dill and vinegar, ties everything together, creating a symphony of taste that will leave you wanting more. Plus, it’s incredibly easy to make! In just a few simple steps, you can have a vibrant and flavorful salad ready to impress your friends and family. Get ready to experience a new favorite!

this Recipe

Ingredients:

• Potatoes: 2 lbs, Yukon Gold or red potatoes preferred, scrubbed and cut into 1-inch cubes
• Cucumber: 1 large English cucumber, thinly sliced
• Red Onion: 1/2 medium red onion, thinly sliced
• Fresh Dill: 1/4 cup, chopped
• Fresh Parsley: 1/4 cup, chopped
• Mayonnaise: 1/2 cup, full-fat or light, your preference!
• Sour Cream: 1/4 cup, adds a lovely tang
• White Wine Vinegar: 2 tablespoons, for brightness
• Dijon Mustard: 1 tablespoon, smooth or grainy, both work well
• Garlic: 1 clove, minced
• Sugar: 1 teaspoon, just a pinch to balance the flavors
• Salt: 1 teaspoon, or to taste
• Black Pepper: 1/2 teaspoon, or to taste
• Optional: 2 hard-boiled eggs, peeled and chopped, for extra protein and flavor
• Optional: 1 tablespoon capers, drained, for a salty kick

Preparing the Potatoes:

1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 12-15 minutes, or until the potatoes are tender but still hold their shape. You should be able to easily pierce them with a fork, but they shouldn’t be mushy.
2. Drain and Cool: Carefully drain the potatoes in a colander. Rinse them briefly with cold water to stop the cooking process. This also helps them cool down faster. Let the potatoes cool completely before proceeding. This is important because if you add the dressing while they’re still hot, the mayonnaise will melt and the salad will become watery. I usually spread them out on a baking sheet to speed up the cooling process.

Preparing the Cucumber and Onion:

1. Slice the Cucumber: Thinly slice the English cucumber. If you’re using a regular cucumber with thicker skin and larger seeds, you might want to peel it and remove the seeds before slicing. English cucumbers have thinner skin and fewer seeds, so they’re perfect for this salad.
2. Slice the Red Onion: Thinly slice the red onion. If you find red onions too strong, you can soak the slices in cold water for about 10 minutes to mellow their flavor. Drain them well before adding them to the salad.

Making the Dressing:

1. Combine the Wet Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, white wine vinegar, and Dijon mustard. Make sure everything is well combined and smooth.
2. Add the Aromatics: Add the minced garlic, sugar, salt, and black pepper to the dressing. Whisk again to incorporate everything evenly. Taste the dressing and adjust the seasonings as needed. You might want to add a little more vinegar for extra tang, or a pinch more sugar to balance the acidity.
3. Incorporate the Herbs: Stir in the chopped fresh dill and parsley. The fresh herbs add a wonderful aroma and flavor to the dressing. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount (e.g., 1/8 cup of dried dill and parsley).

Assembling the Potato Cucumber Salad:

1. Combine the Ingredients: In a large bowl, gently combine the cooled potatoes, sliced cucumber, and sliced red onion. Be careful not to mash the potatoes.
2. Add the Dressing: Pour the dressing over the potato and cucumber mixture. Gently toss everything together until the potatoes and cucumbers are evenly coated with the dressing.
3. Add Optional Ingredients (if using): If you’re using hard-boiled eggs and capers, gently fold them into the salad.
4. Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill properly. I find that the salad tastes even better after it’s been refrigerated for a few hours or even overnight.
5. Adjust Seasoning (if needed): Before serving, taste the salad and adjust the seasoning if needed. You might want to add a little more salt, pepper, or vinegar to taste.

Serving Suggestions:

This potato cucumber salad is a perfect side dish for barbecues, picnics, potlucks, or any summer gathering. It pairs well with grilled chicken, fish, burgers, or sausages. You can also serve it as a light lunch or snack. Here are a few serving suggestions:

• As a Side Dish: Serve a generous scoop of the salad alongside your favorite grilled meats or vegetables.
• In a Sandwich: Use the salad as a filling for sandwiches or wraps. It’s especially delicious with smoked salmon or turkey.
• As a Topping: Top grilled fish or chicken with a spoonful of the salad for added flavor and texture.
• Garnish: Garnish the salad with a sprinkle of fresh dill or parsley before serving.

Tips and Variations:

Here are a few tips and variations to customize this potato cucumber salad to your liking:

• Potato Variety: While Yukon Gold and red potatoes are my preferred choices for this salad, you can also use other types of potatoes, such as russet potatoes or fingerling potatoes. Just make sure to adjust the cooking time accordingly.
• Vinegar: If you don’t have white wine vinegar, you can use apple cider vinegar or lemon juice instead.
• Mustard: Feel free to experiment with different types of mustard, such as honey mustard or spicy brown mustard.
• Herbs: You can use other fresh herbs in this salad, such as chives, tarragon, or mint.
• Vegetables: Add other vegetables to the salad, such as bell peppers, celery, or radishes.
• Protein: Add other sources of protein to the salad, such as cooked shrimp, bacon, or chickpeas.
• Spice: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a little heat.
• Vegan Option: To make this salad vegan, use vegan mayonnaise and sour cream.
• Make Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.

Storage Instructions:

Store leftover potato cucumber salad in an airtight container in the refrigerator for up to 3 days. The salad may become slightly watery as it sits, but you can drain off any excess liquid before serving. I don’t recommend freezing this salad, as the potatoes and cucumbers will become mushy when thawed.

Enjoy your delicious and refreshing Potato Cucumber Salad!

Conclusion:

This potato cucumber salad isn’t just another side dish; it’s a vibrant explosion of flavors and textures that will elevate any meal. The creamy, tangy dressing perfectly complements the earthy potatoes and the refreshing crunch of the cucumber, creating a symphony in your mouth that you won’t soon forget. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers a taste that’s both comforting and exciting. It’s the kind of dish that will have everyone asking for seconds and begging for the recipe!

But the best part? It’s incredibly versatile! While I love serving it as a classic side dish alongside grilled chicken, burgers, or fish, there are so many other ways to enjoy this delightful salad. For a heartier meal, try adding some grilled shrimp or flaked salmon directly into the mix. The smoky flavor of the grilled protein pairs beautifully with the cool, refreshing salad. Alternatively, you could crumble some crispy bacon over the top for an extra layer of savory goodness.

If you’re looking to spice things up, consider adding a pinch of red pepper flakes to the dressing or incorporating some finely chopped jalapeño into the salad itself. For a Mediterranean twist, toss in some Kalamata olives, feta cheese, and a sprinkle of oregano. And for a vegan option, simply substitute the mayonnaise with a plant-based alternative – it works perfectly! You can also add some fresh dill or parsley for an extra burst of herbaceous flavor. I personally love adding a squeeze of lemon juice right before serving to brighten up the flavors even more.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, after all. Play around with different herbs, spices, and vegetables until you find the perfect combination that suits your taste. You could even try using different types of potatoes, such as Yukon Gold or red potatoes, to see how it changes the texture and flavor of the salad.

I’m confident that once you try this potato cucumber salad, it will become a staple in your kitchen. It’s the perfect dish for potlucks, barbecues, picnics, or even just a quick and easy weeknight meal. It’s a crowd-pleaser that’s guaranteed to impress.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! I’m so excited for you to experience the deliciousness of this recipe. And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think?

Please, please, please try this recipe and then come back here and share your thoughts in the comments below. I’m eager to hear your feedback and see how you made this potato cucumber salad your own. Happy cooking! I can’t wait to see what you create!