New Potato And Cucumber Salad With Fresh Herbs Recipes

POTATO & CUCUMBER SALAD

Potato & Cucumber Salad image

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.

Provided by Julia Pinney

Time 30m

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : ServingSize 1 serving, Calories 145 kcal, Carbohydrate 29 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 22 mg, Fiber 4 g, Sugar 3 g

NEW POTATO AND CUCUMBER SALAD WITH FRESH HERBS

New Potato and Cucumber Salad with Fresh Herbs image

Categories Salad Potato Vegetable Vegetarian Quick & Easy Yogurt Mint Cucumber Summer Dill Bon Appétit

Yield Serves 8

Number Of Ingredients 7

Ingredients

2 1/4 pounds red-skinned potatoes
2 medium cucumbers, peeled, seeded, diced
1/2 cup chopped red onion
1 cup plain low-fat yogurt
6 tablespoons chopped fresh dill
4 teaspoons chopped fresh mint
2 teaspoons minced garlic

Steps:

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain potatoes; cool. Peel potatoes. Cut into 3/4-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. (Can be made 8 hours ahead; chill.)

DILLED POTATO AND PICKLED CUCUMBER SALAD

Dilled Potato and Pickled Cucumber Salad image

Categories Potato Side Picnic Cucumber Summer Dill Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops

Steps:

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)
Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

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