Cucumber And Potato Salad
A refreshing cucumber and potato salad with dill and green onions, perfect for light summer meals or as a side dish full of tangy and creamy flavors.
Ingredients
Instructions
- Peel the cucumbers, halve them lengthwise, and scoop out the seeds.
- Cut the cucumbers crosswise into 1/2-inch pieces and toss with 1/2 teaspoon of salt.
- Let the cucumbers stand for 20 minutes.
- Rinse the cucumbers well and pat dry with a towel, then refrigerate.
- Cook the potatoes until tender, drain well, peel, and dice.
- While still warm, toss the potatoes in a bowl with 3 tablespoons of olive oil, 3 tablespoons of wine vinegar, remaining salt, pepper, chopped green onions, and chopped dill.
- Allow the mixture to cool to room temperature.
- Add the prepared cucumbers, sour cream, and mayonnaise to the potato mixture.
- Gently combine all ingredients until evenly coated.
Tips & Substitutions
For added flavor, consider marinating the cucumbers in a mixture of vinegar and dill before adding them to the salad. If you prefer a lighter version, substitute Greek yogurt for the sour cream or mayonnaise. Fresh herbs like parsley or chives can also enhance the dish. To make it more filling, add diced cooked chicken or chickpeas for a protein boost.
Serving Suggestions
This cucumber and potato salad makes a refreshing side dish for summer barbecues or picnics. It pairs beautifully with grilled meats or can be enjoyed as a light lunch on its own. For a complete meal, serve it alongside Crusty Garlic Bread or your favorite vegetarian recipes for a balanced spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may become watery as it sits, so give it a gentle stir before serving. Avoid freezing, as the cucumbers will lose their crisp texture upon thawing. Serve cold for best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber And Potato Salad contains roughly 417 calories, with 5g protein, 37g carbohydrates, and 29g fat. It is an excellent source of vitamin C (41% of the Daily Value) and potassium (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1781mg per serving (77% of the Daily Value).
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 make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just be aware that the cucumbers may release some moisture, so you might want to drain off any excess liquid before serving. Mixing in the cucumbers just before serving helps maintain their crunch.
What type of potatoes are best for this salad?
Waxy potatoes like red or new potatoes work best because they hold their shape after cooking. Avoid starchy varieties like Russets, as they tend to break down and become mushy. The goal is to have tender but firm potato pieces in the salad.
Can I add other vegetables to this salad?
Absolutely! Feel free to experiment with other vegetables such as bell peppers, radishes, or even cooked peas for added color and crunch. Just make sure to adjust the seasoning to balance the flavors of the new ingredients.
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).