POTATO & CUCUMBER SALAD
Steps:
- Boil potatoes until they are just getting soft, about 15 minutes. Remove from heat, drain and cover. Let them sit like this for about 30 minutes.
- In a medium sized bowl, combine the yoghurt, garlic, vinegar, lemon juice, zest and spring onions. Stir well to combine. Reserve a few spring onions and a little lemon zest for garnish.
- When the potatoes have cooled, transfer them to a large serving bowl, add the cucumber and pour over your yogurt mixture. Gently stir in the mixture, careful not to tear apart the potatoes. Once the mixture is completely stirred in, top with a few more spring onions, lemon zest and the mint leaves.
- Cover and refrigerate for several hours before serving.
Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 29 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 22 mg, Fiber 4 g, Sugar 3 g
POTATO SALAD WITH CUCUMBERS
Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 36 servings (about 3/4 cup each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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
GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
- Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
- Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
- Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.
Nutrition Facts : Calories 570, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 692 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 37 grams, Sugar 3 grams
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
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
KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD
Kurt Gutenbrunner is a New York chef, and this potato salad is quite different from the normal mayonnaise-based but very flavorful.
Provided by AmyZoe
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 290.6, Fat 12.3, SaturatedFat 2.1, Cholesterol 4, Sodium 129.4, Carbohydrate 40.9, Fiber 6.1, Sugar 5.1, Protein 5.5
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover 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, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
DILLED POTATO AND PICKLED CUCUMBER SALAD
Categories Potato Side Picnic Cucumber Summer Dill Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
- Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
- Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.
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.
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
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.)
POTATO, CORN & CUCUMBER SALAD
Make and share this Potato, Corn & Cucumber Salad recipe from Food.com.
Provided by Mandy
Categories Potato
Time 12m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove seeds from cucumber & slice finely.
- Combine with potatoes, corn & onions.
- Stir through sufficient dressing & chill.
Nutrition Facts : Calories 117.1, Fat 0.7, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 26.4, Fiber 3.6, Sugar 3.3, Protein 3.8
POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE
from The Complete Vegan Cookbook- my friend made this for me and i absolutely loved it (and I usually don't care for potato salad). Can be made with 'non-vegan' sustitutes where desired. Cooking time is an estimate since I have never made it yet and does not include chill time.
Provided by GothicGranola
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
- If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
- Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.
Nutrition Facts : Calories 572.3, Fat 33.1, SaturatedFat 5.1, Cholesterol 15.7, Sodium 592.4, Carbohydrate 62.7, Fiber 7.7, Sugar 7.2, Protein 8.4
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CREAMY CUCUMBER AND GRILLED POTATO SALAD - FOOD & WINE
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5/5 Total Time 45 minsAuthor Jamie Bissonnette
- In a 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. Drain the potatoes and let cool completely, then cut them in half lengthwise.
- Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
- Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.
- Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.
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