CUCUMBER POTATO SALAD RECIPES
CUCUMBER POTATO SALAD RECIPE - FOOD.COM
Make and share this Cucumber Potato Salad recipe from Food.com.
Total Time 20 minutes
Prep Time 20 minutes
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, FatContent 9.4, SaturatedFatContent 1.6, CholesterolContent 8.6, SodiumContent 811, CarbohydrateContent 35.1, FiberContent 3.7, SugarContent 4.3, ProteinContent 4.1
CUCUMBER POTATO SALAD RECIPE | MYRECIPES
For delicate, thin cucumber slices, use a mandoline—you'll find inexpensive, good-quality ones at Asian markets.
Provided by MyRecipes
Total Time 30 minutes
Yield Serves 8 (makes 8 cups)
Number Of Ingredients 9
Steps:
- Bring 1 in. water to a boil in a saucepan. Set whole potatoes in a steamer basket and steam in pan, covered, until tender, 15 to 20 minutes. Cool in ice water, then pat dry.
- Whisk yogurt, mayonnaise, dill, vinegar, salt, and pepper in a small bowl to combine.
- Quarter potatoes and put in a large bowl. Add onion, cucumber, and half the dressing; gently stir to coat. Add more dressing if you like, or save to use as a dip.
- Make ahead: Up to 2 days through step Chill potatoes and dressing separately and slice cucumber just before serving.
- Note: Nutritional analysis is per 1-cup serving using half the dressing.
Nutrition Facts : Calories 154 calories, CarbohydrateContent 21 g, CholesterolContent 5.8 mg, FatContent 5.5 g, FiberContent 2.1 g, ProteinContent 3.9 g, SaturatedFatContent 0.5 g, SodiumContent 425 mg
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POTATO SALAD WITH CUCUMBERS RECIPE: HOW TO MAKE IT
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.
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch, Side Dishes
Calories 198 calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Lunch, Side Dishes
Calories 198 calories per serving
- 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.
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CUCUMBER POTATO SALAD RECIPE: HOW TO MAKE IT
WHEN my husband had heart surgery, I had to look for recipes that were nutritious yet tasty.
With just a touch of mayonnaise, this potato salad filled the bill. The quantity is just right for the two of us. When I use the microwave to cook the potatoes, I can serve it up in no time.
-Martha Campbell, Belton, South Carolina
From tasteofhome.com
Total Time 15 minutes
Category Lunch
Calories 269 calories per serving
From tasteofhome.com
Total Time 15 minutes
Category Lunch
Calories 269 calories per serving
- In a large bowl, combine the first seven ingredients. Place cucumber slices in a fan shape on two salad plates; top with potato salad. Sprinkle with pecans.
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CUCUMBER POTATO SALAD RECIPE - FOOD.COM
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!
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 98 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 98 per serving
- Cover and refrigerate for at least 6 hours before serving.
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ENGLISH PUB POTATO SALAD WITH CUCUMBER AND BACON RECIPE ...
Did not see this recipe anywhere on Allrecipes and, as it's been a huge favorite here for years, I decided to post it. Dazzling with a nice steak! Serve year round. Turkey bacon and fat-free mayo may be substituted, though keep in mind that both will sacrifice a bit of taste. :)
From allrecipes.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category Salad, Potato Salad Recipes, Red Potato Salad Recipes
Calories 440.9 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 20 minutes
Category Salad, Potato Salad Recipes, Red Potato Salad Recipes
Calories 440.9 calories per serving
- Stir mayonnaise, crumbled bacon, cucumber, red onion, 3 chopped eggs, celery, 1/2 cup parsley, and 1 tablespoon paprika into the potatoes until thoroughly combined. Season to taste with salt and black pepper. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.
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CUCUMBER-YOGURT POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
- Stir together potatoes, yogurt, cucumber, garlic, dill, and lemon juice. Season with salt and freshly ground pepper to taste. Serve immediately.
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POTATO, CUCUMBER, AND BEET SALAD - COUNTRY LIVING
This salad sampler is a popular accompaniment to dinner in many small local restaurants and inns in Germany.
From countryliving.com
Total Time 0S
Category dairy-free, healthy, low-calorie, low-fat, vegetarian, Barbeque, feed a crowd, Fourth of July, dinner, lunch, side dish, soup
From countryliving.com
Total Time 0S
Category dairy-free, healthy, low-calorie, low-fat, vegetarian, Barbeque, feed a crowd, Fourth of July, dinner, lunch, side dish, soup
- Several hours before serving, prepare salads: To make Potato Salad, scrub and quarter red potatoes. In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Drain, being careful not to break potato quarters. Meanwhile, in medium-size bowl, combine vinegar, sugar, mustard, celery seeds, and salt. Add potatoes; toss well to combine. Cover salad and refrigerate until just before serving time. To begin Cucumber Salad, peel and thinly slice cucumber. In colander placed on a rimmed plate, toss cucumber slices with salt. Set aside 10 minutes to drain. Meanwhile, to make Beet Salad, drain sliced beets, reserving 1/4 cup liquid. Cut each beet slice into quarters. In 2-quart saucepan, heat reserved liquid, vinegar, sugar, salt, and cloves to boiling. Add beets and cook over medium heat, stirring occasionally, until most of liquid has evaporated and beets are glazed -- 8 to 10 minutes. Spoon beets into small bowl, cover, and refrigerate until just before serving time. To finish Cucumber Salad, in small bowl, combine vinegar, sugar, and snipped dill. Add well-drained cucumbers and green onion; toss together. Cover salad and refrigerate until just before serving time. To serve, arrange lettuce on side of 4 dinner plates or on salad plates. Divide each salad among plates, placing on lettuce. Garnish with fresh dill sprigs.
Nutrition information per serving Potato Salad: Protein, 3 grams; Fat, .3 gram; Carbohydrate, 26 grams; Fiber, 4 grams; Sodium, 299 milligrams; Cholesterol, 0; Calories, 115.
Nutrition information per serving Cucumber Salad: Protein, .7 gram; Fat, .1 gram; Carbohydrate, 10 grams; Fiber, 1 gram; Sodium, 535 milligrams; Cholesterol, 0; Calories, 41.
Nutrition information per serving Beet Salad: Protein, 1 gram; Fat, .2 gram; Carbohydrate, 12 grams; Fiber, 2 grams; Sodium, 444 milligrams; Cholesterol, 0; Calories, 49.
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NEW POTATO SALAD WITH CUCUMBER & JALAPEñO RECIPE …
This sure isn't Grandma's classic potato salad! We've reduced the fat by substituting low-fat Greek yogurt for traditional mayonnaise and we added jalapeño slices to kick things up a notch.
From eatingwell.com
Total Time 2 hours 35 minutes
Category Low-Fat Potato Salad Recipes
Calories 106.6 calories per serving
From eatingwell.com
Total Time 2 hours 35 minutes
Category Low-Fat Potato Salad Recipes
Calories 106.6 calories per serving
- Combine yogurt, vinegar, mustard, honey, chopped dill, salt, and ground pepper in a large bowl. Stir in cucumber, red onion, and chile pepper. Add the cooked potatoes and eggs; gently toss to coat. Cover and chill at least 2 hours or up to 4 hours. Toss before serving. If desired, garnish with additional dill. Serve with a slotted spoon.
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CRUNCHY CUCUMBER, EGG & POTATO SALAD - MY FOOD AND FA…
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.
From myfoodandfamily.com
Total Time 3 hours 30 minutes
Calories 120 per serving
From myfoodandfamily.com
Total Time 3 hours 30 minutes
Calories 120 per serving
- Refrigerate several hours or until chilled.
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GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD RECIPE | FOO…
This spiced, garlicky shrimp weeknight dinner is tamed by a cooling potato salad. Loaded with cucumber, tangy Greek yogurt and herbs, this is a refreshing and punchy potato salad that actually lightens up the meal.
From foodnetwork.com
Total Time 35 minutes
Category main-dish
Calories 570 per serving
From foodnetwork.com
Total Time 35 minutes
Category main-dish
Calories 570 per serving
- 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.
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POTATO, CUCUMBER, AND BEET SALAD - COUNTRY LIVING
This salad sampler is a popular accompaniment to dinner in many small local restaurants and inns in Germany.
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Total Time 0S
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Total Time 0S
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- Several hours before serving, prepare salads: To make Potato Salad, scrub and quarter red potatoes. In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender. Drain, being careful not to break potato quarters. Meanwhile, in medium-size bowl, combine vinegar, sugar, mustard, celery seeds, and salt. Add potatoes; toss well to combine. Cover salad and refrigerate until just before serving time. To begin Cucumber Salad, peel and thinly slice cucumber. In colander placed on a rimmed plate, toss cucumber slices with salt. Set aside 10 minutes to drain. Meanwhile, to make Beet Salad, drain sliced beets, reserving 1/4 cup liquid. Cut each beet slice into quarters. In 2-quart saucepan, heat reserved liquid, vinegar, sugar, salt, and cloves to boiling. Add beets and cook over medium heat, stirring occasionally, until most of liquid has evaporated and beets are glazed -- 8 to 10 minutes. Spoon beets into small bowl, cover, and refrigerate until just before serving time. To finish Cucumber Salad, in small bowl, combine vinegar, sugar, and snipped dill. Add well-drained cucumbers and green onion; toss together. Cover salad and refrigerate until just before serving time. To serve, arrange lettuce on side of 4 dinner plates or on salad plates. Divide each salad among plates, placing on lettuce. Garnish with fresh dill sprigs.
Nutrition information per serving Potato Salad: Protein, 3 grams; Fat, .3 gram; Carbohydrate, 26 grams; Fiber, 4 grams; Sodium, 299 milligrams; Cholesterol, 0; Calories, 115.
Nutrition information per serving Cucumber Salad: Protein, .7 gram; Fat, .1 gram; Carbohydrate, 10 grams; Fiber, 1 gram; Sodium, 535 milligrams; Cholesterol, 0; Calories, 41.
Nutrition information per serving Beet Salad: Protein, 1 gram; Fat, .2 gram; Carbohydrate, 12 grams; Fiber, 2 grams; Sodium, 444 milligrams; Cholesterol, 0; Calories, 49.
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Cook the potatoes in water to cover until tender. Drain well and when they are just cool enough to handle, peel and dice. While still warm toss in a bowl with the oil, vinegar, remaining 1/2 tsp. salt, the pepper, green onion and dill. Cool to room temperature, tossing occasionally. Add the cucumbers, …
From cooks.com
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DALE TALDE'S CUCUMBER POTATO SALAD RECIPE | PEOPLE.COM
May 10, 2017 · Dale Talde’s Cucumber Potato Salad. 2 lbs. red potatoes, cut into 1-in. cubes. 1½ tsp. kosher …
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CUCUMBER POTATO SALAD - RECIPE | COOKS.COM
Cook the potatoes in water to cover until tender. Drain well and when they are just cool enough to handle, peel and dice. While still warm toss in a bowl with the oil, vinegar, remaining 1/2 tsp. salt, the …
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Jul 05, 2016 · As a waxy potato, they are very well suited to use in salads, as they are in this potato cucumber salad recipe. 5 facts about new potatoes and Jersey Royals. The new potato …
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GERMAN POTATO SALAD WITH CUCUMBER | ELLE REPUBLIC
Nov 07, 2014 · Method. Wash the potatoes and in a large pot, bring salted water to a boil. Add the potatoes and boil covered over …
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May 12, 2018 · In a large pot, boil potatoes in salted water until fork-tender, 20 to 25 minutes. Drain, cool slightly, and cut into …
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From potatogoodness.com
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DILLED POTATO AND PICKLED CUCUMBER SALAD – SMITTEN KITC…
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From smittenkitchen.com
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ITALIAN STYLE POTATO AND CUCUMBER SALAD RECIPE BY AR…
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Jun 16, 2015 · A departure from ordinary potato salad, this Creamy Dill and Cucumber Potato Salad could not be more perfect for summer! Red potatoes, crisp cucumbers, sweet onions, sour cream and fresh dill all come together in this tasty cucumber potato salad …
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From reneeskitchenadventures.com
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DILLED POTATO AND PICKLED CUCUMBER SALAD RECIPE | EPIC…
Aug 20, 2004 · 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 …
From epicurious.com
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