Cucumber And Onion Potato Salad
A refreshing potato salad featuring crisp cucumbers and sweet onions, dressed with tangy vinegar and oil, perfect for picnics, barbecues, or casual gatherings.
Ingredients
Instructions
- Cook unpeeled potatoes in boiling water until tender, then cool, peel, and slice.
- Combine the sliced potatoes with the thinly sliced onion and grated cucumber in a bowl.
- Add oil, vinegar, salt, and pepper; toss lightly to mix.
- Chill until ready to serve.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or mayonnaise. If you're out of vinegar, lemon juice can be a great substitute. For added flavor, sprinkle in some fresh herbs like dill or parsley. Make sure to slice the cucumber thinly to prevent excess water from making the salad soggy. If you prefer crunchier vegetables, use half sour cucumber pickles instead.
Serving Suggestions
Serve this refreshing salad as a side dish at barbecues, picnics, or potlucks. It pairs beautifully with grilled meats, making it a perfect companion to dishes like Round Steak With Mushrooms. For a heartier meal, enjoy it alongside a protein-rich dish such as Ben's Fried Rice. Garnish with extra herbs or a sprinkle of paprika for added color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, enhancing the taste. If the salad appears watery after chilling, gently stir in a bit more oil or fresh cucumber before serving. Avoid freezing, as the texture of the potatoes and cucumber won't hold up.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber And Onion Potato Salad contains roughly 702 calories, with 9g protein, 83g carbohydrates, and 38g fat. It is an excellent source of potassium (43% of the Daily Value), vitamin C (33% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this salad?
Yes, you can use various types of potatoes, but waxy varieties like red or new potatoes work best for maintaining their shape. Avoid starchy potatoes like russets, as they may become mushy when boiled.
How can I make this salad vegan-friendly?
This recipe is naturally vegan, but ensure that any additional ingredients, like dressings or toppings, are also plant-based. You can enhance the flavor with vegan mayo or omit it entirely for a lighter version.
What can I do if my salad is too salty?
If your salad turns out too salty, try adding more diced cucumbers or potatoes to balance the flavor. You can also mix in a little more vinegar or a splash of water to dilute the saltiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).