Potato Salad With Cucumber Recipe: Best 7 Nutrition Facts

Today, I will share how to make a potato salad with cucumber recipe. When the weather turns warm and fresh ingredients are in abundance, I find myself reaching for light, refreshing dishes, and nothing fits the bill quite like my Potato Salad with Cucumber recipe. 

This recipe is simple, crisp, and delicious with a touch of creamy tanginess that makes every bite irresistible. 

Whether you’re hosting a barbecue, meal prepping for the week, or just craving a wholesome side, this salad delivers both comfort and freshness.

Let me guide you through how I make this refreshing salad from scratch. It’s a blend of boiled potatoes, crisp cucumbers, creamy dressing, and a few flavorful extras. You’ll be surprised how quickly it comes together!

How To Make Potato Salad With Cucumber Recipe?

Recipe Time & Yield

• Prep Time: 15 minutes
  
• Cook Time: 20 minutes
  
• Chill Time (Optional): 30 minutes
  
• Total Time: 35–60 minutes
  
• Yield: Serves 4 people
  

Equipment Needed

• Large pot
  
• Cutting board
  
• Knife
  
• Mixing bowls
  
• Vegetable peeler (optional)
  
• Colander
  
• Spoon or spatula
  

Ingredients

Here’s what I use for my potato salad with cucumber:

• 4 medium potatoes (waxy type like Yukon Gold or red potatoes)
  
• 1 large cucumber (thin-skinned or English cucumber)
  
• ½ cup red onion, finely chopped
  
• ½ cup mayonnaise
  
• 2 tablespoons plain Greek yogurt or sour cream
  
• 1 tablespoon Dijon mustard
  
• 1 tablespoon apple cider vinegar or lemon juice
  
• Salt and black pepper to taste
  
• 1 tablespoon chopped fresh dill (optional)
  
• 1 boiled egg, chopped (optional for extra richness)
  

Step-by-Step Instructions

1. Boil the Potatoes

I start by peeling and cubing the potatoes. Then I boil them in salted water for about 10–15 minutes until just tender—fork-tender but not mushy. Once done, I drain and let them cool.

2. Prepare the Cucumber

While the potatoes cool, I thinly slice the cucumber. If the seeds are large, I remove them for better texture. For extra crunch, I salt the cucumber slices lightly and let them sit for 10 minutes, then pat them dry.

3. Mix the Dressing

In a bowl, I combine the mayonnaise, Greek yogurt, Dijon mustard, and apple cider vinegar. I add salt, pepper, and fresh dill for a punch of flavor. This creamy base ties everything together.

4. Assemble the Salad

I gently mix the cooled potatoes, cucumbers, chopped red onion, and dressing in a large bowl. I fold everything carefully to avoid breaking the potatoes. If I’m using a boiled egg, I fold it in at the end.

5. Chill (Optional)

If I have time, I let the salad chill in the refrigerator for 30 minutes. This helps the flavors meld beautifully.

Best 7 Nutrition Facts (Per Serving) Of Potato salad with cucumber recipe

Estimated values based on 4 servings:

• Calories: 250
  
• Protein: 4g
  
• Fat: 15g
  
• Carbohydrates: 24g
  
• Fiber: 3g
  
• Sugar: 2g
  
• Sodium: 300mg
  

Serving Suggestions of Potato salad with cucumber recipe

Perfect Pairings

I love serving this salad as a side dish to:

• Grilled chicken or fish
  
• Burgers and sandwiches
  
• Barbecue meats
  
• Falafel or veggie wraps
  

Serving Tip

For a fresh burst of flavor, I often top it with extra dill or a sprinkle of paprika just before serving.

Tips and Variations of Potato salad with cucumber recipe

Tips

• Don’t overcook the potatoes. They should be soft but hold their shape.
  
• Cool potatoes fully before adding the dressing to avoid a runny salad.
  
• Use fresh cucumbers. Soft or bitter cucumbers can ruin the crunch.
  

Variations

• Swap mayo for mashed avocado or tahini for a vegan twist.
  
• Add diced bell peppers or radish for extra crunch and color.
  
• Use chives instead of dill if you prefer a milder herb.
  
• Add a pinch of chili flakes for a spicy kick.
  

Health Benefits of Potato salad with cucumber recipe

I love this salad not only for the flavor but also for the wholesome ingredients:

• Potatoes provide fiber, potassium, and vitamin C.
  
• Cucumbers hydrate and aid digestion with their high water content.
  
• Greek yogurt adds protein and probiotics.
  
• Dill and onions bring antioxidants and natural anti-inflammatory properties.
  

This recipe strikes a great balance between comfort and nourishment.

Conclusion

This Potato Salad with Cucumber recipe is my go-to dish for something cool, creamy, and vibrant. It’s incredibly versatile, and I never tire of how light yet satisfying it tastes. 

Whether it’s a picnic, potluck, or a solo lunch at home, this salad always feels like a little treat. Try it out, and you might just find yourself making it on repeat like I do.

If you enjoyed this recipe, let me know how you made it your own. I’d love to hear your twists and tips! Thanks for reading this article on the Potato Salad with Cucumber recipe.