Potato Salad With Cucumbers And Tomatoes
A vibrant potato salad featuring fresh cucumbers and cherry tomatoes, dressed with olive oil, red wine vinegar, and basil—perfect for picnics or summer gatherings.
Ingredients
Instructions
- Cook potatoes in boiling salted water for 30 minutes or until tender; drain and cool slightly.
- Cut potatoes into 1-inch cubes.
- In a large bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Stir in chopped fresh basil into the dressing.
- Add the cubed potatoes, peeled and chopped cucumber, and cherry or grape tomatoes to the bowl.
- Toss gently to coat all ingredients with the dressing.
- Garnish with a fresh basil sprig before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or vegan mayo. If you're short on time, use pre-cooked potatoes or even store-bought potato salad as a base. Fresh dill can be a great substitute for basil if you prefer a different flavor. This salad is versatile, so feel free to include other vegetables or herbs to suit your taste.
Serving Suggestions
Serve this potato salad chilled or at room temperature as a refreshing side dish for barbecues or picnics. It pairs beautifully with grilled meats or as part of a Mediterranean spread alongside dishes like Zesty Marinated Salad. For a lighter meal, enjoy it with a crisp Green Salad Vinaigrette Dressing.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigeration, stir in a bit more olive oil or vinegar to refresh it. Avoid freezing, as the texture of the potatoes will change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad With Cucumbers And Tomatoes contains roughly 1619 calories, with 45g protein, 229g carbohydrates, and 69g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (215% of the Daily Value), and calcium (154% of the Daily Value). It also contributes 60g 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 such as red potatoes or Yukon gold for different flavors and textures. Just ensure they are waxy to hold their shape after cooking.
Is this recipe suitable for vegans?
Absolutely! This potato salad is naturally vegan as it doesn't contain any animal products. You can enhance the flavor with additional herbs or a splash of lemon juice for extra zest.
How can I make this salad ahead of time?
You can prepare the potato salad a day in advance. Just store it in the refrigerator, and it will allow the flavors to meld beautifully. Stir it well before serving to refresh the dressing and 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).