Best Potato And Cucumber Salad Recipes

DILLED POTATO AND PICKLED CUCUMBER SALAD

Steps:

• Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
• Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
• Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
• Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

POTATO, CUCUMBER AND DILL SALAD

Steps:

• Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

PAN SEARED DIVER SEA SCALLOPS ACCOMPANIED BY POTATO-CUCUMBER SALAD AND VERJUS DU PERIGORD

Steps:

• Wash, peel, and rewash potatoes. Cut off edges of potato to form a rectangle. Keep edges for cooking with the chicken stock. Slice potato length-wise in 1/4-inch slices. Do the same width-wise, forming 1/4-inch cubes when finished.
• Wash, peel, and rewash cucumbers. Cut cucumbers in half; scrape the seeds out with a spoon and cut in half one more time. Then cut into diced cubes the same size as potatoes. You should have equal amounts of potatoes to cucumbers.
• Reduce the chicken stock with the potato edges by 75 percent or until the potato edges until they are soft. Smash the potato edges to form a smooth puree.
• Blanch the potato cubes in salted water.
• Heat extra-virgin olive oil in a saute pan. Lightly sear the shallots and cucumbers. Add the cornichons and vinegar. Cook until everything is al dente, then stir in the chicken stock puree and potato cubes. Season with freshly ground pepper and salt.
• For the Parsley Butter: Place the butter in a food processor and blend until smooth. When the butter is smooth, add fresh Italian parsley. Blend the butter and the parsley together until the parsley emulsifies with the butter. Add a touch of salt. Cool mixture to preserve the green color and fresh taste of the parsley.
• For the Verjus du Perigord: Over medium heat, melt the sugar, and cook until caramelized and golden brown. Add the verjus and reduce the liquid to 1/3 the volume. Add the veal stock and reduce by 1/4. Remove the foam that accumulates on top of the stock. Add creme fraiche and blend with hand blender. Slowly add the extra-virgin olive oil to form an emulsion and hand blend again.
• Preheat the oven to 400 degrees F.
• Over a low flame melt a little olive oil and butter in a pan. It is important to keep the temperature very low, so the butter remains brown and maintains a nutty flavor.
• Lightly sear the scallops until golden brown on both sides. After searing the scallops, remove them from the pan and place on a drying rack.
• Bake for 2 to 3 minutes (depending on the size). The scallops should be medium rare. Reheat the potato-cucumber salad and add the butter at the last minute to retain the color and freshness of the parsley. On a hot, oversized plate, place the potato-cucumber salad in the center of the dish. Place the scallops on top. Drizzle the tops of the scallops with warm verjus and serve.

GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD

Steps:

• Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.

ENGLISH PUB POTATO SALAD WITH CUCUMBER AND BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Chop potatoes and transfer into a large salad bowl.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
• Stir mayonnaise, crumbled bacon, cucumber, red onion, 3 chopped eggs, celery, 1/2 cup parsley, and 1 tablespoon paprika into the potatoes until thoroughly combined. Season to taste with salt and black pepper. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.

PICKLED DILL CUCUMBER AND POTATO SALAD

Steps:

• In a bowl combine 1/4 cup plus 2 tablespoons vinegar and 1 tablespoon coarse salt; stir until the salt dissolves.
• Place the sliced cucumbers and 1/2 cup dill in a heavy-duty plastic resealable bag.
• Add in the vinegar/salt mixture and seal the bag tightly, turn the bag to coat the cucumbers with the vinegar mixture.
• Place the bag on top of a bowl in refrigerator overnight.
• After the 24 hours, drain the cucumbers over a sieve; leave to drain well for 1-3 hours; discard the brine.
• Cook potatoes in a large pot of boiling water with salt and 1 tablespoon white vinegar for about 30 minutes or until fork-tender; drain and cool completely.
• Dice the potatoes into about 1-inch cubes and place in a large bowl; season generously with salt and pepper.
• Add in the drained cucumbers, green or yellow onions, radishes and remaining 3 tablespoons dill; toss gently to combine; let stand at room temperature for 1 hour.
• Add in the mayonnaise; mix to combine and season with more salt and pepper if needed to taste.
• Serve cold or room temperature.

POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE

Steps:

• Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
• If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
• Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.

POTATO, BEET AND CUCUMBER SALAD

Steps:

• Preheat oven to 375°F. Wrap beets in foil. Bake until tender, about 1 hour 15 minutes. Unwrap and cool slightly. Peel beets and cut into 3/4-inch cubes. Place in small bowl.
• Cook potatoes in large pot of boiling water until tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar; stir gently with rubber spatula. Cool.
• Add cucumber to potatoes. Mix 2 teaspoons vinegar, mustard and sugar in small bowl. Gradually whisk in oil. Add minced dill and caraway. Toss beets with just enough dressing to coat. Mix remaining dressing into potatoes. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Just before serving, gently mix beets into potato salad. Line platter with lettuce; top with salad. Garnish with dill.

JAPANESE-STYLE POTATO SALAD WITH DAIKON AND CUCUMBER

Steps:

• For dressing:
• Whisk first 6 ingredients in small bowl. Mix in celery and onion. Season with salt. (Can be made 1 day ahead. Cover; chill.)
• For salad:
• Steam potatoes until tender, about 12 minutes. Transfer potatoes to large bowl; mash coarsely. Steam daikon and carrot until tender, about 5 minutes. Transfer to medium bowl. Mix 1 1/2 cups dressing into mashed potatoes. Cool to barely lukewarm.
• Gently mix daikon, carrot, and remaining vegetables into potatoes. Season with salt and pepper.
• *Available at some supermarkets and at Asian markets.

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING

Steps:

• Place potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off skins; discard. Cut potatoes into halves or quarters, if desired.
• Meanwhile, make dressing: In a medium bowl, combine shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle dill into bowl.
• Add cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide salad among four plates; arrange mackerel on each. Serve, garnished with greens.

POTATO AND CUCUMBER SALAD

Steps:

• Place salt, pepper, oil and vinegar in a plastic bowl with a lid.
• Add sliced potatoes, cucumbers and onion rings.
• Cover and tumble, coating everything.
• Place in refrigerator for one or two hours.
• Drain.
• Add remaining ingredients to the vegetables and mix well.
• Add salt and pepper to taste and garnish with paprika and basil.
• Chill until ready to serve.

CREAMY CUCUMBER AND GRILLED POTATO SALAD

Steps:

• 1) in large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Let cool completely and then cut in half lengthwise and then into bite-sized chunks. 2) Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, sugar, mustard, celery sees and garlic. Gradually whist in the 1/3 cup oil, crushed red pepper, oregano and 1 tsp of parsley and season with salt and pepper. 3) Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred. 4) Mix potatoes with dressing and add cucumber and onion and more parsley for garnish. Can be eaten cold or at room temperature.

HARICOTS VERTS, RED POTATO AND CUCUMBER SALAD

Steps:

• scrub the potatoes clean and trim away any rough spots.
• cut in half potatoes that are larger than a walnut.
• Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool.
• Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool.
• If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing.
• Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl.
• whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper.
• pour the dressing over the vegetables and toss together gently but thoroughly.
• try not to break up the potatoes.
• allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.

NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)

SMOKED MACKEREL, CUCUMBER, AND POTATO SALAD WITH MUSTARD DRESSING

Steps:

• Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
• Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
• Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.
• (Per serving)
• Calories: 234
• Fat: 15g
• Cholesterol: 15mg
• Carbohydrate: 7g
• Sodium: 800mg
• Protein: 20g
• Fiber: 3g

POTATO, CUCUMBER, AND FRESH DILL SALAD

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a large saucepan of boiling salted water cook potatoes until just tender, about 5 minutes. In a colander drain potatoes and rinse under cold water. Drain potatoes well.
• In a bowl stir together yogurt, dill, coriander, and lemon juice. Add potatoes, cucumber, and salt and pepper to taste and toss to coat.

CREAMY CUCUMBER AND GRILLED POTATO SALAD

Steps:

• In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
• Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
• Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.
• Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD

Steps:

• Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
• Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
• Bring to a boil and cook until potatoes are just tender.
• Drain, peel, and slice into a bowl while still warm.
• Season with salt and pepper.
• In a saucepan, bring stock and onion to a simmer.
• Add to potatoes, and toss gently until silky and lightly thickened.
• Fold in mustard, vinegar, and oils.
• Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
• Fold cucumbers into potato salad.
• Add more salt, pepper, and vinegar if needed.
• Add sour cream, creme fraiche, or yogurt if wanted.
• Serve as first course or side dish.

POTATO AND CUCUMBER SALAD

Steps:

• 1. Scrub potatoes but do not peel; place in pot with h2o to cover. Cover pot and boil until tender, about 18 minutes. 2. Scrub cucumber or peel regular cucumber. Cut into cubes. 3. Combine yogurt, vinegar, mustard, cumin, coriander and pepper and onion to large bowl. 4. Cut cooked potatoes in half or quarters. Add to bowl. Stir to coat with dressing. 5. Wash, dry and chop fresh cilantro; add to salad.