Potato Cucumber Salad
A refreshing potato cucumber salad featuring tender potatoes, crisp cucumber, garlic, and a tangy buttermilk dressing, perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Bring a large pot of water to a boil.
- Scrub potatoes, then cut into 1-inch cubes and boil for 15 to 20 minutes.
- Peel and seed the cucumber, then cut into 1-inch cubes.
- Blanch the cucumber in boiling water for 1 minute, then remove and drain.
- Blanch the garlic in boiling water for 4 minutes, then drain and remove from pan.
- Drain the cooked potatoes and cucumber, then combine in a large bowl.
- Peel and seed the cucumber, then cut into 1-inch cubes.
- Peel and seed the cucumber and cut into 1-inch cubes.
- Combine the ingredients in a large bowl.
Tips & Substitutions
For a creamier texture, consider adding more sour cream or a dollop of mayonnaise. If you prefer a tangy kick, substitute Greek yogurt for sour cream. You can also experiment with different herbs such as dill or chives for a fresh flavor twist. Make sure to scrub the new potatoes well to remove any dirt before cooking.
Serving Suggestions
This Potato Cucumber Salad serves well as a light lunch or a side dish at barbecues or picnics. It pairs beautifully with grilled meats or sandwiches. For a complete meal, consider serving it alongside a refreshing bowl of gazpacho or a slice of Mom'S Sour Cream Cake for dessert.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, but the salad may become watery; drain excess liquid before serving. To refresh the salad, stir in a bit more buttermilk or sour cream before enjoying it again.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Cucumber Salad contains roughly 259 calories, with 20g protein, 39g carbohydrates, and 7g fat. It is an excellent source of vitamin C (85% of the Daily Value), iron (74% of the Daily Value), and calcium (64% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1865mg per serving (81% 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 use other types of potatoes for this salad?
Yes, while new potatoes are recommended for their waxy texture, you can also use red or Yukon gold potatoes. Just make sure they are cooked until tender but still hold their shape.
How can I make this salad vegan?
To make this salad vegan, substitute buttermilk with a plant-based alternative like almond or soy milk mixed with a splash of vinegar. Replace sour cream with vegan sour cream or blended silken tofu for a creamy texture.
Is it necessary to blanch the cucumber and garlic?
Blanching the cucumber and garlic is not strictly necessary, but it helps to soften their flavors and removes any raw bite, making them more palatable in the salad. If you prefer a crunchier texture, feel free to skip this step.
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).