Potato and Cucumber Salad
A Memory in a Bowl: Why This Salad Means So Much to Me
When I was little, summer afternoons at my grandmother’s house always meant two things: laughter echoing through the backyard and her signature potato and cucumber salad.
I remember watching her slice cucumbers with unmatched precision, gently folding them into freshly boiled potatoes. It wasn’t just food; it was love served in a bowl.
Years later, craving comfort during a stressful week, I found myself recreating that same salad — and it took me right back home. This recipe is more than delicious. It’s personal, healing, and too good not to share.
Let me show you why this simple dish deserves a place at your table.
Browse our full Potato Salad Recipes collection for everything from creamy classics to bold global twists.
The Origins and Popularity of Potato and Cucumber Salad
What Makes Potato and Cucumber Salad Unique?
The potato and cucumber salad is a refreshing blend of earthiness and crispness that captures the essence of summer in every bite.
While many salads use either potatoes or cucumbers as a base, combining both brings together two completely different textures — the soft, warm familiarity of potatoes with the cool, hydrating crunch of cucumbers.
This contrast makes it not just flavorful, but incredibly satisfying, especially during warmer months.
What makes this salad stand out isn’t just the texture but also its flexibility. From tangy mustard dressings to lemony olive oil blends, it adjusts to any table — whether you’re hosting a backyard BBQ or prepping a light weekday lunch. The best part? It doesn’t require fancy ingredients or hours in the kitchen.
This dish also earns points for nostalgia. Across cultures, potato salad recipes are handed down from grandmothers and aunts. What sets the potato and cucumber salad apart is how it marries comfort food with freshness — all in one bowl.
Our Lebanese Potato Salad combines fresh lemon and parsley for a vibrant side dish.
A Brief History of Potato Salads Around the World
The idea of combining boiled potatoes with dressing has roots tracing back to 16th-century Europe. After the Spanish introduced potatoes to the continent from South America, they became a staple in German cuisine. By the 18th century, recipes featuring boiled potatoes mixed with vinegar and herbs began appearing in households across Germany and Austria.
When German immigrants brought these traditions to America, they added mayonnaise to cater to local tastes, giving rise to the creamy classic we know today. Over time, regional variations emerged. Some use bacon and pickles; others lean toward mustard and dill.
But cucumbers? They entered the scene from Mediterranean and Middle Eastern influence — where fresh, raw vegetables are the heart of every meal. By combining these roots, the potato and cucumber salad is both old-world and modern — a recipe that speaks many languages but satisfies in one universal way: through taste.
In fact, Lebanese potato salads feature cucumbers or onions, herbs like parsley or chives, and a lemony dressing. While in Eastern Europe, you’ll find versions using yogurt or sour cream, bringing a tangy twist.
Across continents, this dish evolves with culture, but the soul stays the same: wholesome, easy, and irresistibly comforting.
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Potato and Cucumber Salad
This potato and cucumber salad is the ultimate warm-weather side dish—simple, crisp, and full of flavor. Made with tender potatoes, crunchy cucumbers, and a zesty mustard vinaigrette, it’s dairy-free, easy to prepare, and ideal for BBQs, picnics, or light lunches. Try this refreshing twist on the classic potato salad today!
- Total Time: 35 minutes
- Yield: 6
Ingredients
Base
- 6 medium all-purpose potatoes (boiled and peeled)
- 300 g cucumbers (1 long English or 3 small French cucumbers)
- 1 small onion (finely chopped)
- 1 handful chives (finely chopped)
- 200 ml vegetable or chicken broth
- Salt and black pepper to taste
Dressing
- 120 ml olive oil
- 120 ml cider vinegar
- 1 tbsp mustard (whole-grain or Dijon recommended)
- Salt and black pepper to taste
Instructions
Boil Potatoes
- Place potatoes in salted boiling water. Cook for ~20 minutes until tender. Drain, cool slightly, and peel using a paper towel. Slice into half-moons or chunks.
Prep Cucumbers
- Wash and slice cucumbers into thin half-moons. Lightly salt and let sit for 10 minutes, then blot excess moisture with paper towel.
Sauté Onions
- In a small pot, cook chopped onions in a little olive oil until soft and translucent (~5 minutes). Add broth and simmer for 2 minutes. Remove from heat and let cool.
Make Dressing
- In a bowl, whisk olive oil, vinegar, mustard, salt, and pepper until emulsified.
Assemble Salad
- In a large bowl, combine potatoes, cucumbers, softened onions, and dressing. Toss gently to coat without breaking the potatoes.
Finish & Serve
- Sprinkle fresh chopped chives on top. Serve warm, at room temperature, or chilled.
- ✅ Pro Tip: For best flavor, let the salad rest for at least 30 minutes before serving.
- 📦 Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Not freezer-friendly.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Fiber | 3 g |
| Sugars | 2 g |
| Protein | 3 g |
| Sodium | 210 mg |
| Potassium | 540 mg |
| Cholesterol | 0 mg |
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: European Fusion, Mediterranean
Ingredients and Substitutions for Potato and Cucumber Salad
Freshness Matters: Choosing the Right Potatoes and Cucumbers
The secret to a great potato and cucumber salad starts with one word: freshness. Let’s break it down.
When it comes to potatoes, go with all-purpose or waxy varieties like Yukon Gold or red potatoes. These hold their shape after boiling, preventing your salad from turning mushy. Avoid starchy potatoes like Russets—they’re great for mashed potatoes, but they don’t hold up well in cold salads.
As for cucumbers, long English cucumbers or small French cucumbers are ideal. They’re thin-skinned, tender, and less watery, which helps your salad stay crisp longer. Regular garden cucumbers work too, but peel them and scoop out the seeds to avoid a soggy mess.
Use fresh chives instead of dried herbs, and quality olive oil for your dressing—it makes all the difference.
Try this flavorful Tuna with Potato Salad — it’s light, satisfying, and easy to make.
Here’s a quick reference table:
| Ingredient | Best Choice | Reason |
|---|---|---|
| Potatoes | Yukon Gold, red potatoes | Firm texture, doesn’t fall apart |
| Cucumbers | English, French cucumbers | Less watery, thin skin, easy to digest |
| Onion | Yellow or red onions | Adds sweetness or bite, softens well in broth |
| Vinegar | Apple cider or white wine | Adds acidity without overwhelming the salad |
| Olive Oil | Extra virgin | Brings richness and flavor |
Substitutes for Vinegar, Oil, or Mustard in the Dressing
The traditional dressing for potato and cucumber salad uses olive oil, cider vinegar, and mustard. But don’t worry if you’re missing one — the beauty of this salad is its flexibility.
No vinegar? Use lemon juice. It gives the salad a fresh, bright flavor.
Out of olive oil? Try avocado oil or a light sunflower oil — both neutral but rich.
Not a fan of mustard? Use a dollop of Greek yogurt or a teaspoon of tahini for creaminess and depth.
For a lighter twist, especially in summer, some people swap mustard for a splash of pickle juice or add chopped fresh dill for a tangy herbal note.
Step-by-Step Potato and Cucumber Salad Recipe
Preparing the Potatoes for Best Texture
When it comes to making a truly perfect potato and cucumber salad, the potato texture is everything. You want them tender, not falling apart. Here’s the trick: boil your medium-sized all-purpose potatoes with their skins on. This keeps them from soaking up too much water.
Boil them in salted water for about 20 minutes, or until you can easily poke a knife through the center. As soon as they’re done, drain and let them sit for a few minutes. Then, gently peel them while they’re still warm using a paper towel—it helps remove the skin without burning your fingers.
Cut the peeled potatoes into half moons or bite-sized chunks. Let them cool slightly before mixing so they don’t melt the cucumbers or soften the dressing too much.
Pro Tip: Warm potatoes absorb dressing better than cold ones. Toss them with just a bit of the vinaigrette while still warm for a more flavorful salad.
Building the Dressing and Layering the Flavors
A great dressing is what brings the potato and cucumber salad to life. In a bowl, combine:
- 120 ml of extra virgin olive oil
- 120 ml of cider vinegar
- 1 tablespoon of mustard (any kind works, but Dijon or whole-grain adds depth)
- Salt and pepper to taste
Whisk until it emulsifies — it should look silky and slightly thick. Meanwhile, chop one onion finely and sauté in a small pan with a teaspoon of olive oil until soft and translucent (around 5 minutes). Add 200 ml of broth — vegetable or chicken — and simmer briefly to mellow the flavor. Let it cool.
Now, in a large mixing bowl, layer your ingredients:
- Sliced potatoes (still slightly warm)
- Half-moon shaped fresh cucumbers (peeled if needed)
- Cooled softened onion mixture
- Your mustard vinaigrette
Mix everything gently to keep the potatoes intact. Top with chopped chives or fresh parsley for brightness and color. Chill for 20 minutes before serving, or enjoy it at room temperature for a more intense flavor experience.
This salad shines because it balances texture, temperature, and acidity. It’s hearty yet refreshing, tangy but grounded — all in one spoonful.
This Smoky Potato Salad adds bold BBQ flavor to your summer spread.
Health Benefits of Potato and Cucumber Salad
Nutritional Advantages of Cucumbers and Potatoes
A good dish isn’t just tasty—it’s nourishing. That’s where potato and cucumber salad really shines. It’s not only refreshing but packed with health benefits that often go unnoticed.
Let’s start with potatoes. They’re a fantastic source of vitamin C, potassium, and fiber, especially when boiled with the skin. Potatoes also offer resistant starch when cooled after cooking, which supports gut health and promotes better blood sugar control.
Cucumbers, on the other hand, are 90% water, making them a hydrating powerhouse. They’re low in calories but rich in nutrients like vitamin K, antioxidants, and anti-inflammatory compounds. Plus, their crunch provides that clean, light contrast that makes this potato and cucumber salad feel both comforting and crisp.
Combining both ingredients creates a balanced and wholesome meal — ideal for hot weather, detox days, or any time your body craves clean eating. The olive oil and mustard-based dressing adds heart-healthy fats and flavor without processed ingredients.
Here’s how this dish stacks up nutritionally:
| Component | Health Benefit |
|---|---|
| Potatoes | Energy, fiber, B6, and potassium |
| Cucumbers | Hydration, antioxidants, vitamin K |
| Olive Oil | Healthy monounsaturated fats |
| Mustard | Low-calorie flavor enhancer |
| Chives & Onions | Immune-boosting, gut-friendly compounds |
And unlike store-bought creamy salads, this homemade potato and cucumber salad avoids mayonnaise and heavy cream, making it suitable for dairy-free, vegan, and gluten-free lifestyles.
Check out our Gluten-Free Potato Salad — simple, safe, and full of flavor.
Healthy Swaps and Light Versions of the Salad
Want to make your potato and cucumber salad even lighter? Try these healthy swaps:
- Replace part of the olive oil with plain Greek yogurt for a creamy but lower-fat version.
- Use lemon juice instead of vinegar for a zesty, alkalizing twist.
- Add fresh dill or parsley for flavor without calories.
- Mix in some chickpeas or lentils for added protein.
And for those watching carbs, replace half the potatoes with steamed cauliflower—you’ll still get the hearty bite with fewer starches.
Research shows that combining high-fiber foods like cucumbers with low-GI carbs such as cooled potatoes can support weight management and stable energy levels (Dietary fiber, Glycemic index).
According to Wikipedia’s potato nutrition profile, the humble spud contains key micronutrients and can be part of a healthy diet when not deep-fried or drowned in mayo.
So the next time you whip up a bowl of potato and cucumber salad, remember: you’re not just serving flavor—you’re serving health, balance, and hydration in every bite.
Global Variations: From Lebanese to German Style
How to Make Lebanese Potato Salad
The Lebanese version of potato and cucumber salad brings a citrusy, herbaceous twist to the table. Unlike creamy variations, this Middle Eastern favorite is light, vegan, and bursting with flavor.
In a traditional Lebanese potato and cucumber salad, the potatoes are boiled until fork-tender, then tossed with fresh parsley, mint, lemon juice, and extra virgin olive oil. Thin slices of cucumber are added for crunch, while finely chopped onions or scallions give it that signature bite.
What makes it stand out is the lemon-forward dressing, which gives the salad a bright, sunny finish. This variation often skips mustard, letting the herbs and citrus do all the work. It’s simple, fresh, and a go-to side dish for grilled meats, falafel, or mezze platters.
You’ll find that this type of potato and cucumber salad is commonly served at room temperature, making it ideal for picnics and potlucks where refrigeration may not be guaranteed.
Here’s a sample dressing for a Lebanese twist:
- Juice of 1 large lemon
- 2 tablespoons olive oil
- 1 minced garlic clove
- Salt and pepper
- Fresh chopped parsley and mint
Combine with sliced cucumbers and diced potatoes and enjoy a truly refreshing salad that tells a story of simplicity and balance.
Classic German-Style Potato Salad
In contrast, the German-style potato and cucumber salad leans savory and slightly tangy, often served warm or at room temperature. It typically features potatoes, cucumbers, onions, and broth — all coated in a mustard-vinegar dressing.
One thing that sets the German variation apart is the use of warm broth, usually chicken or vegetable, which is absorbed by the cooked potatoes. This creates a more flavorful and moist salad without the need for mayo or cream.
German cooks often include ingredients like:
- Whole-grain mustard
- Apple cider vinegar
- Sugar (just a pinch)
- Fresh chives or dill
- And sometimes even bacon for extra smokiness
The cucumber slices are typically salted first to release excess moisture and keep the salad from getting watery. When combined with the tangy dressing, the result is a potato and cucumber salad that feels hearty yet refreshing — the best of both worlds.
While each version reflects the culinary traditions of its region, they all revolve around the same comforting core: potatoes and cucumbers coming together to create something more than the sum of their parts.
Whether you crave the lemony brightness of the Mediterranean or the savory warmth of Central Europe, the potato and cucumber salad is a dish that transcends borders and pleases every palate.
This Caribbean Potato Salad brings sweet heat and island vibes to your plate.
Common Mistakes to Avoid in Cucumber Potato Salad
Why Your Salad Turns Watery
Have you ever prepared a gorgeous potato and cucumber salad, only to find it drowning in liquid an hour later? This is one of the most common frustrations home cooks face, but it’s also one of the easiest to fix.
The main culprit? Cucumbers. They’re over 90% water. If not handled properly, they can release that moisture into your salad, diluting the dressing and ruining the texture. To avoid this, always slice cucumbers thinly and sprinkle them with a pinch of salt. Let them sit for 10–15 minutes, then gently squeeze out excess water before adding them to the salad.
Another issue arises from adding the dressing to hot ingredients. If you toss cucumbers and potatoes with vinaigrette too early — while they’re still steaming — condensation forms and breaks down the structure of the salad. It’s best to cool the potatoes slightly before combining, while keeping cucumbers chilled until ready to serve.
Lastly, if you’re storing your potato and cucumber salad, avoid covering it too tightly while it’s still warm. Steam collects, condenses, and contributes to sogginess.
Here are quick tips to avoid watery results:
| Problem | Solution |
|---|---|
| Cucumbers too wet | Salt and drain before mixing |
| Potatoes too hot | Let cool 5–10 minutes before dressing |
| Condensation in container | Chill uncovered first, then seal and refrigerate |
By following these steps, you’ll preserve the crispness of cucumbers and the heartiness of potatoes — everything a good potato and cucumber salad should be.
Flavors That Don’t Mix Well with Cucumber
While cucumbers are light and refreshing, they don’t get along with just any ingredient. Certain additions can clash or overpower your potato and cucumber salad, throwing off the balance.
Avoid these flavor clashes:
- Raw garlic: It’s too pungent and can overwhelm the subtle sweetness of potatoes. Instead, go for roasted garlic or a touch of garlic powder.
- Vinegars with strong aftertastes: Balsamic or malt vinegar tends to dominate. Stick to apple cider or white wine vinegar for a gentler tang.
- Overly sweet dressings: Honey-mustard or sugary vinaigrettes can mask the freshness. Use sweetness sparingly, if at all.
- Bold cheeses: Blue cheese or goat cheese can overpower this delicate salad. If you want richness, opt for a mild feta or skip cheese entirely.
Remember, the beauty of potato and cucumber salad lies in its subtle harmony. Let the ingredients speak for themselves. A gentle mustard dressing, tender potatoes, crisp cucumbers, and herbs — that’s all it really needs.
Keeping it simple ensures the salad stays versatile, whether it’s served alongside grilled meats, sandwiches, or enjoyed on its own.
Serving Suggestions and Pairings
What to Serve with Potato and Cucumber Salad
One of the greatest things about potato and cucumber salad is how effortlessly it pairs with just about anything. Whether you’re planning a summer BBQ, a light weekday lunch, or a hearty dinner, this versatile side can step up and shine.
For a grilled feast, this salad is a must. It cuts through the richness of grilled meats like steak, chicken, or sausages. The tangy dressing and crisp cucumber slices offer a cool contrast to smoky flavors, while the potatoes add a grounding touch.
If you’re serving sandwiches or wraps, especially those with deli meats or grilled vegetables, potato and cucumber salad is the ideal side. Its freshness cleanses the palate, and the light vinaigrette won’t weigh down your meal.
It’s also perfect for picnics and potlucks. Since it doesn’t contain mayonnaise, it travels well and can be served at room temperature without safety concerns.
Here are a few pairing ideas for different occasions:
| Occasion | Perfect Pairing Ideas |
|---|---|
| Backyard BBQ | Grilled chicken, corn on the cob, garlic bread |
| Picnic Lunch | Turkey sandwich, fruit skewers, iced tea |
| Mediterranean Dinner | Grilled lamb, hummus, pita bread, olives |
| Vegetarian Feast | Lentil patties, grilled vegetables, tahini sauce |
This makes potato and cucumber salad not just a side dish, but a reliable companion for every type of meal.
Cold vs. Warm: When and How to Serve It
Another reason this dish is so beloved? It’s incredibly flexible in temperature. You can serve potato and cucumber salad warm, room temperature, or cold — each offering its own experience.
- Warm: Best when just prepared, the flavors are bold and aromatic. Ideal for cozy meals or right off the stove.
- Room temperature: A happy medium, great for events and buffets where the dish may sit out for a while.
- Cold: Refreshing and perfect for summer days, especially if you let it chill for a few hours. It allows the dressing to fully soak into the potatoes and meld with the cucumbers.
Serving tips:
- If you’re serving warm, assemble and dress the salad while the potatoes are still slightly hot.
- For cold versions, chill the salad uncovered first to avoid moisture build-up, then cover and refrigerate.
Regardless of the temperature, the appeal of potato and cucumber salad stays strong. It’s crowd-pleasing, easy to make ahead, and pairs beautifully with almost everything.
Our Steak and Potato Salad makes a satisfying and hearty dish for any season.
Storage and Meal Prep Tips
How to Store Leftovers Without Losing Texture
Storing potato and cucumber salad properly is the difference between enjoying leftovers and tossing them. Since this salad has both starchy and watery components, it’s important to know how to keep the flavor and texture intact.
Always store your potato and cucumber salad in an airtight container in the refrigerator. It’s best to eat it within 2 to 3 days, while the cucumbers are still crisp and the potatoes haven’t absorbed too much liquid. After that, the texture may begin to soften too much, and the dressing can separate.
A common mistake is storing the salad while it’s still warm. This causes steam to collect, leading to sogginess. Instead, let the potato and cucumber salad cool slightly at room temperature before sealing it in the fridge.
You can also line the container with a paper towel to help absorb any extra moisture from the cucumbers. This keeps the salad from becoming watery overnight.
For best results:
- Store in glass containers to prevent taste transfer.
- Avoid freezing. The cucumbers will become mushy and the potatoes grainy.
- Stir gently before serving leftovers to redistribute the dressing.
A well-stored potato and cucumber salad not only maintains its flavor but might even taste better the next day as the ingredients meld.
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Make-Ahead Instructions for Busy Days
Planning ahead? This is where potato and cucumber salad truly excels. It’s easy to prepare in stages, saving time and stress.
Here’s how to meal prep like a pro:
- Boil and cut the potatoes the day before. Store them separately with a bit of dressing to keep them moist.
- Slice cucumbers and salt them, then store in a covered container with a paper towel to reduce excess moisture.
- Prepare the dressing in a small jar — shake before using.
- On the day of serving, just combine everything and give it a gentle toss.
For events or picnics, assemble the potato and cucumber salad just an hour before serving. This gives the flavors enough time to blend without risking sogginess.
If you’re packing it for lunch or a potluck, keep it cool with an ice pack or insulated bag. Thanks to its vinegar-based dressing, potato and cucumber salad is safer than mayo-based salads and travels well.
Here’s a quick prep timeline:
| Day Before | Day Of |
|---|---|
| Boil potatoes | Mix all ingredients |
| Slice cucumbers | Add final herbs and seasoning |
| Make dressing | Chill for 30 minutes before serving |
Whether you’re cooking for one or prepping for a crowd, this salad is a time-saver. The simple steps, light ingredients, and make-ahead flexibility are exactly why so many people turn to potato and cucumber salad as a go-to recipe.
Frequently Asked Questions (FAQs)
Is cucumber good in potato salad?
What should not be mixed with cucumber salad?
Also, steer clear of adding ingredients with a lot of moisture without draining—like tomatoes—because they can make your potato and cucumber salad watery over time.
How to make Lebanese potato salad?
What sets it apart is the herb-forward and lemon-heavy dressing. There’s no mustard or mayo—just natural, wholesome flavors. It’s typically served at room temperature and makes a great side dish to grilled meats, falafel, or stuffed grape leaves. If you’re craving Mediterranean flavor, this is the potato and cucumber salad for you.
What are the 4 ingredients in potato salad?
Boiled potatoes
A dressing (often mayo or oil-based)
An acidic element like vinegar or mustard
A crunchy component like onions or celery
In the case of potato and cucumber salad, the cucumber becomes the crunchy star. When you combine potatoes, cucumbers, a mustard vinaigrette, and fresh herbs like chives, you’ve got an elevated version of the four-ingredient classic—still simple, but bursting with fresh flavors.
In short, potato and cucumber salad proves that sometimes less really is more. The combination of just a few real, honest ingredients can deliver a deeply satisfying, nourishing dish.
Why This Salad Deserves a Spot in Your Recipe Box
There’s a reason why potato and cucumber salad has stood the test of time across so many cultures — it’s the kind of dish that doesn’t just fill you up; it feeds your soul.
Whether you grew up watching a loved one prepare it in a sun-filled kitchen, or you’re trying it for the first time with hopes of impressing guests at a cookout, potato and cucumber salad delivers. It’s hearty without being heavy, simple yet full of depth, and easy enough for a weeknight but special enough for any celebration.
With just a handful of ingredients — potatoes, cucumbers, herbs, and a zesty vinaigrette — you get a dish that’s refreshing, nutritious, and unforgettable.
So the next time you’re looking for a recipe that’s easy, healthy, nostalgic, and endlessly adaptable, look no further than this beloved bowl of potato and cucumber salad.
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