Potato And Cucumber Salad Food

POTATO SALAD WITH CUCUMBERS

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 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.

CUCUMBER POTATO SALAD

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.

POTATO, CUCUMBER AND DILL SALAD

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.

NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS

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.)

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD

Steps:

• Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• Bring to a boil and cook until potatoes are just tender.
• Drain, peel, and slice into a bowl while still warm.
• Season with salt and pepper.
• In a saucepan, bring stock and onion to a simmer.
• Add to potatoes, and toss gently until silky and lightly thickened.
• Fold in mustard, vinegar, and oils.
• Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
• Fold cucumbers into potato salad.
• Add more salt, pepper, and vinegar if needed.
• Add sour cream, creme fraiche, or yogurt if wanted.
• Serve as first course or side dish.

POTATO AND CUCUMBER SALAD

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.

TZATZIKI POTATO SALAD

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

CUCUMBER POTATO SALAD

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.