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!
As I am on potato salad stories I just want to say that I think my grandmother, Nanny, made the best potato salad ever. Okay, I am sure everyone out there will say that about their grandmothers, but her potato salad really was the best. Even I liked it and I was one picky kid when it came to food. The list of food I didn’t eat could have filled books. But I did love her potato salad. It was the stuff that good home cooking was made of.
I even have a recreated version of it here on the blog, Creamy Potato Salad. That is as close as I could get to recreating Nanny’s potato salad and every time I make it, it brings me way back. A wonderful salad made by the most special woman ever.
Potato Salad isn’t Just For Summer
And let me just say that where I grew up, potato salad wasn’t just reserved for summer. In fact, we probably had it on our supper table using the left over potatoes from lunch every single Sunday. It was usually served with a some leftover meat from the roast or chicken, a slice of ham, a slice of tomato and maybe coleslaw and whatever else was kicking around to fill the plate. It was called a cold plate. Well, it still is called a cold plate. It’s a Newfoundland staple and I have never seen this recreated anywhere else. Just good ol’ Newfoundland.
And with all that being said, let’s take a look at this Potato & Cucumber Salad
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!
- 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 Overcook 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.
Happy salad making and take a break wherever you can get it.
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Get the recipe!
Potato & Cucumber Salad
- 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
- 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.