You can’t have summer without potato salad! Am I not wrong? And this Potato & Cucumber Salad is as refreshing as it is satisfying. Don’t miss out for your next summer pot luck or barbecue.
I think everybody has a potato salad recipe and a potato salad story. In my personal opinion, it’s a summer staple. But I don’t often make it because nobody really likes it in my house. A very true and a very sad story. So, I usually reserve it for if people are coming over, or if I am just craving a good ol’ potato salad. The latter was the case for this little salad. And I have to say, it’s a great potato salad. A little bit of a break from tradition and using Greek yohurt as the base for the dressing. Dressed up with fresh mint and lemon zest, it’s new take on a classic salad.
And can I just say this salad would go so great with my Slow Cooker Barbecue Ribs for a show stopping summer dinner! And you could even try it with fish like my Pan Fried Hake.
Ingredients
- 2 lb potatoes small new potatoes, cut into halves or quarters
- 1 Cucumber peeled, sliced length ways and cut into quarters
- 2 garlic cloves crushed
- 2/3 Cup Greek yoghurt
- 1 tsp white wine vinegar
- 3 spring onions finely sliced
- Juice and zest of one lemon
- large handful mint leaves roughly torn
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Boil potatoes until they are just getting soft, about 15 minutes. Remove from heat, drain and cover. Let them sit like this for about 30 minutes.
- In a medium sized bowl, combine the yoghurt, garlic, vinegar, lemon juice, zest and spring onions. Stir well to combine. Reserve a few spring onions and a little lemon zest for garnish.
- When the potatoes have cooled, transfer them to a large serving bowl, add the cucumber and pour over your yogurt mixture. Gently stir in the mixture, careful not to tear apart the potatoes. Once the mixture is completely stirred in, top with a few more spring onions, lemon zest and the mint leaves.
- Cover and refrigerate for several hours before serving.
Notes about the potato salad
Like I said in the opening statement, it is a refreshing and it’s satisfying and that is a true fact. I had it for lunch and dinner yesterday. And guess what? I imagine I’ll be having it again today. Surprise!
- It’s Quick – This salad takes no time to put together and really doesn’t use that many ingredients for all the flavour it brings to the table.
- I used New Baby Potatoes – First and foremost use the kind of potatoes that I have stated in the recipe below. This really will give you the outcome the salad deserves. I used new baby potatoes and the are must for this dish.
- Don’t over cook the potatoes – Literally cook the potatoes until they are just starting to soften. This will take between 10-15 minutes. You may think they are too hard at this stage, but this is how you want them at this point. Because after you take them off the heat and drain them, you are going to cover and leave them for a little while. The heat in the pan alone will further cook the potatoes. The reason it’s done this way is so the potatoes soften but they won’t fall apart.
- Cucumber is key – Personally I think the addition of cucumber is a key element to this salad, well it is called a Potato and Cucumber Salad after all…haha.
- Wait till it cools to add the dressing – Don’t add the dressing to the potatoes until they have cooled down. Then once you put it all together, refrigerate it for at least an hour before serving. I would even go so far as it say it’s best made earlier on and then eaten later in the day.
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Potato & Cucumber Salad
Ingredients
- 2 lb potatoes small new potatoes, cut into halves or quarters
- 1 Cucumber peeled, sliced length ways and cut into quarters
- 2 garlic cloves crushed
- 2/3 Cup Greek yoghurt
- 1 tsp white wine vinegar
- 3 spring onions finely sliced
- Juice and zest of one lemon
- large handful mint leaves roughly torn
Instructions
- Boil potatoes until they are just getting soft, about 15 minutes. Remove from heat, drain and cover. Let them sit like this for about 30 minutes.
- In a medium sized bowl, combine the yoghurt, garlic, vinegar, lemon juice, zest and spring onions. Stir well to combine. Reserve a few spring onions and a little lemon zest for garnish.
- When the potatoes have cooled, transfer them to a large serving bowl, add the cucumber and pour over your yogurt mixture. Gently stir in the mixture, careful not to tear apart the potatoes. Once the mixture is completely stirred in, top with a few more spring onions, lemon zest and the mint leaves.
- Cover and refrigerate for several hours before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks for stopping by and hope to see you soon!
