Cucumber Potato Salad
A cool, creamy potato and cucumber salad with a tangy vinegar dressing, perfect for summer picnics and light gatherings, offering refreshing flavors and smooth textures.
Ingredients
Instructions
- In large bowl, place sliced potatoes and cucumber slices; stir together.
- In smaller bowl, mix sour cream and sugar, then stir into potato-cucumber mixture.
- Dissolve 1/2 teaspoon sugar into vinegar; pour into and mix through the potatoes and cucumbers.
Tips & Substitutions
For a creamier texture, consider adding a bit of mayonnaise alongside the sour cream. If you want to add a zing, try incorporating some chopped fresh dill or green onions. For a lighter version, substitute Greek yogurt for sour cream. Ensure your potatoes are cooled completely before mixing to prevent a mushy salad.
Serving Suggestions
This Cucumber Potato Salad is perfect for summer barbecues or picnics and pairs beautifully with grilled meats or sandwiches. Consider serving it alongside dishes like American recipes or a light soup for a complete meal. Garnish with fresh herbs for an extra pop of flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, but the cucumbers may lose some crunch. To refresh the salad before serving, gently stir in a bit more sour cream or yogurt to revive its creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Potato Salad contains roughly 389 calories, with 7g protein, 62g carbohydrates, and 13g fat. It is an excellent source of vitamin C (42% of the Daily Value), potassium (27% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of protein. It also contributes 6g 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 make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just keep it refrigerated and give it a gentle stir before serving. The flavors will develop nicely, but be cautious about adding cucumbers too early, as they can become soggy.
What type of potatoes work best for this salad?
Yukon Gold or red potatoes are ideal due to their creamy texture and ability to hold their shape. Avoid using starchy potatoes like Russets, as they may fall apart and create a mushy salad.
Can I add other vegetables to the salad?
Absolutely! Feel free to toss in diced bell peppers, chopped celery, or even shredded carrots for added crunch and nutrition. Just remember to adjust the dressing to balance the additional flavors.
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).