This is that potato salad that most of us grew up with, or almost, it is just with a little twist. It can be a side dish but it can easily be a main too. It can be kept vegetarian but not necessarily.
What I like about it it's that you can be really adventurous and add ingredients that you really like or simply just have in the fridge.
It's quick to make and can be a perfect BBQ salad or a garden party.
Last time I made this was yesterday and I have had it with a beautiful rump steak. To die for!
It's simply delish!
But just let me get into it and tell you all about it.
Potato, cucumber and garlic salad
A beautiful potato salad containing cucumber, garlic and pepper dressed with a yummy yoghurt sauce. Incredibly delishh!
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Servings: 3 servings
Calories: 55kcal
Ingredients
- 600 g potatoes (organic)
- 1/2 med cucumber (organic)
- 2 cloves garlic
- 1/2 med pepper (I used red)
- 1 tbsp lemon juice
- 3 tbsp yogurt
- 1 tbsp mayonnaise
- 1 tsp sea salt or pink Himalayan salt
- 1/2 tsp cider vinegar
- 1 pinch cayenne pepper
- black pepper (freshly ground) to taste
- chives (fresh) or dill or parsley
- 2-3 Spring onions (optional)
Instructions
- Wash thoroughly and boil the potatoes with 3/4 of the salt. I choose small salad potatoes for my salads and I leave the skin on. Boil them according to bag instruction. The time differs according to their type and size. Generally, it shouldn't be longer than 10-12 min. Pierce them with a fork or a toothpick and you would know immediately if they are done as the spike will go through the potato with ease. When they are ready, drain the water and leave aside to cool. You decide if you want or not to leave the skin on and if you don't want the skin, you peel them as soon as they have cooled sufficiently
- While the potatoes are cooling, take a large bowl and stir together the yogurt, mayonnaise, lemon juice, vinegar, dill, garlic, salt, and ground black pepper to make the sauce.
- Chop the onions, the red pepper pretty finely then great the cucumbers or chop the cucumbers depending how you wish to have them. With the cucumbers, if they are not organic I would peel the skin off. Add all those to the yogurt mixture.
- When the potatoes are cool, cut them into halves or chunks (depending on their size) and add them to the yogurt mixture. Stir until all nicely coated.
- Season to taste, sprinkle some more herbs on top along with that pinch of cayenne pepper for a nice kick and serve.
Notes
This beautiful salad can stay in the fridge for up to three days.
Play with ingredients, add some chopped celery or gammon/bacon or simply crumble some nice feta or a nice Danish blue cheese in.
And why not, you can even put in some coconut flakes. I have tried that and it is amazing.
Nutrition
Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 816mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg
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Mama Maggie's Kitchen says
I think I just heard my tummy growl. lol! Must print the recipe.
Sloan says
Such an interesting combo of tender potatoes and crunchy cucumbers! This would be perfect for summer!
Chef Dennis says
My wife really loved this recipe!
Ramona says
Excellent! Thank you 😉
Amanda says
These flavors look amazing together! I can’t wait to try it!
Lara says
What a unique combination! Sounds great.
Gwynn Galvin says
A great recipe for my next potluck!
Karly says
Looks delicious! Thanks for sharing!
Ramona says
Thank you Karly!
Matt Pollak says
That looks so good.
Ramona says
Thank you so much Matt ?. It’s a beautiful, dimple and refreshing salad ? I hope you’ll make and enjoy soon.