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Creamy Cucumber Potato Salad Recipe

Creamy Cucumber Potato Salad Recipe
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A vibrant and refreshing Creamy Cucumber Potato Salad that combines tender waxy potatoes with crisp cucumbers and a luscious creamy dressing made from mayonnaise and Greek yogurt. Perfect for summer BBQs, picnics, or casual family dinners, this salad offers a delightful contrast of textures and bright, balanced flavors. Easy to prepare, make-ahead friendly, and adaptable to various dietary preferences including vegan versions.

Ingredients

Scale

Potatoes and Vegetables

  • 1.5 lbs baby potatoes (Yukon Gold or red potatoes recommended)
  • 2 medium English or Kirby cucumbers
  • 1 small red onion, thinly sliced

Dressing

  • 1/2 cup mayonnaise (full-fat or lighter as preferred)
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the potatoes: Begin by washing the potatoes well, then cut them into bite-sized pieces. Boil in salted water for about 15 minutes or until fork-tender but not falling apart. Drain and let cool to room temperature.
  2. Prepare the cucumbers and onions: While the potatoes cool, thinly slice the cucumbers and red onion. Lightly salt the cucumbers and let them rest in a colander for 10 minutes to avoid excess water diluting the dressing, then pat dry.
  3. Make the dressing: In a bowl, combine the mayonnaise, Greek yogurt, fresh dill, lemon juice, salt, and pepper. Whisk well until smooth and creamy, adjusting seasoning to taste.
  4. Combine all ingredients: Gently fold the cooled potatoes, cucumbers, and onions into the dressing. Mix carefully to keep potatoes intact while ensuring everything is evenly coated with the luscious dressing.
  5. Chill and serve: Cover and refrigerate for at least an hour to let flavors develop beautifully. Give it a light stir before serving and garnish if desired.

Notes

  • Choose waxy potatoes like Yukon Gold or red potatoes as they hold their shape well without becoming mushy.
  • Drain cucumbers thoroughly after salting to prevent a watery dressing and maintain creaminess.
  • Use fresh herbs for best flavor; dried dill will not be as vibrant.
  • Allow the salad to rest in the refrigerator for at least one hour to enhance flavor melding.
  • Mix ingredients gently to avoid breaking the potatoes apart.

Nutrition

Keywords: Potato salad, cucumber salad, creamy salad, summer salad, BBQ side dish, picnic recipe, gluten-free, make-ahead salad

Find it online: https://marybaking.com/creamy-cucumber-potato-salad-recipe/