Potato Cucumber Salad W Dill Vinaigrette Katroffel Gurkensalat Recipes

POTATO, CUCUMBER AND TOMATO SALAD

Potato, Cucumber and Tomato Salad image

Provided by Content Editor

Categories Salad Side Dishes Vegan Vegetarian

Yield 6 servings

Number Of Ingredients 9

Ingredients

750 grams mini-potatoes ((red, purple, yellow) unpeeled, sliced into 1/4 inch rounds)
3 mini-cucumbers (unpeeled, sliced into 1/4 inch rounds)
1 large tomato (cut into thin wedges)
1/4 red onion (thinly sliced)
2 tbsp Frescolio Red Wine Vinegar
1/4 cup Frescolio Dill Infused EVOO
2 tbsp fresh dill (chopped)
1/4 tsp sea salt
pepper, to taste

Steps:

Boil potatoes in a large saucepan of water set over high heat just until fork-tender, 12 to 15 minutes. Drain and cover with cold water until cool, about 5 minutes.
In a large bowl, massage cucumbers with ¼ teaspoon salt until thoroughly mixed. Let stand until liquid begins to seep out, about 10 minutes.
Scoop cucumbers into a strainer and squeeze out excess liquid. Empty any leftover liquid remaining in the large bowl.
In the empty bowl, whisk oil with vinegar. Season with sea salt and fresh pepper. Add cucumbers, potatoes, tomatoes, red onions, and baby dill. Toss until well coated.

CUCUMBER AND DILL POTATO SALAD

Cucumber and Dill Potato Salad image

This dish can be prepared a day in advance. Overnight chilling will allow the flavors more time to meld.

Provided by Idaho Potato Commission

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

3 large Idaho potatoes, unpeeled and thinly sliced
½ cup chopped fresh dill or 1 tablespoon dried whole dill weed
¼ cup canola, grapeseed, rice bran, or vegetable oil
¼ cup rice wine vinegar
1½ tablespoons Dijon mustard
½ teaspoon salt
1 large cucumber, unpeeled and thinly sliced

Steps:

Place the potato slices in 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9-11 minutes or until tender, stirring gently every three minutes. (see note in post above for alternate cooking methods).
Combine the dill, oil, vinegar, mustard, and salt in small jar. Cover tightly and shake vigorously. Pour the vinegar mixture over potatoes. Cover and refrigerate until chilled.
Gently mix in the sliced cucumber before serving.

CUCUMBER POTATO SALAD

Cucumber Potato Salad image

WHEN my husband had heart surgery, I had to look for recipes that were nutritious yet tasty. With just a touch of mayonnaise, this potato salad filled the bill. The quantity is just right for the two of us. When I use the microwave to cook the potatoes, I can serve it up in no time. -Martha Campbell, Belton, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 medium red potatoes, cooked and cubed
2 to 3 tablespoons mayonnaise
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
1/2 teaspoon celery seed
1/2 teaspoon dill weed
1/4 teaspoon salt
1 medium cucumber, sliced
2 tablespoons chopped pecans, toasted

Steps:

In a large bowl, combine the first seven ingredients. Place cucumber slices in a fan shape on two salad plates; top with potato salad. Sprinkle with pecans.

Nutrition Facts : Calories 269 calories, Fat 17g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 461mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein.

POTATO SALAD WITH LEMON-DILL VINAIGRETTE

Potato Salad With Lemon-Dill Vinaigrette image

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

Provided by appleydapply

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Steps:

Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
Add the celery and onion to the potatoes.
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
If desired, add more salt, pepper, or lemon juice to taste.
Serve warm or at room temperature.

CUCUMBER POTATO SALAD

Cucumber Potato Salad image

Make and share this Cucumber Potato Salad recipe from Food.com.

Provided by BakinBaby

Categories Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 cups potatoes (peeled,dicd and boiled)
1/2 cup cucumber (diced-drained)
1/2 cup onion (chopped)
2 tablespoons chives (chopped)
2/3 cup mayonnaise
1 tablespoon basil (fresh)
1/3 cup yogurt
2 tablespoons wine vinegar
1 tablespoon mustard
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 teaspoon paprika

Steps:

Combine potatoes, cucumber, onion & chives in a large bowl.
Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
Pour over potato mixture and blend thoroughly.
Refrigerate several hours.
Sprinkle with paprika before serving.

Nutrition Facts : Calories 235, Fat 9.4, SaturatedFat 1.6, Cholesterol 8.6, Sodium 811, Carbohydrate 35.1, Fiber 3.7, Sugar 4.3, Protein 4.1

POTATO, CUCUMBER AND DILL SALAD

Potato, Cucumber and Dill Salad image

Categories Salad Potato Side Low Fat Vegetarian Cucumber Summer Healthy Dill Bon Appétit

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 pounds baby red potatoes, sliced
3 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons country-style Dijon mustard
6 tablespoons canola oil
1/2 cup chopped fresh dill
3/4 pound pickling cucumbers, sliced
Fresh dill sprigs

Steps:

Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.

CUCUMBER SALAD WITH DILL VINAIGRETTE

Cucumber Salad with Dill Vinaigrette image

A fresh and light salad that involves no mayo or sour cream, so it is great for picnics and BBQs! Serve immediately or refrigerate overnight to let flavors blend.

Provided by CHEFBOYOSARAH

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pint grape tomatoes, halved
3 cucumbers - peeled, seeded, and chopped
1 red onion, chopped
2 yellow bell peppers, chopped
¼ cup cider vinegar
¼ cup olive oil
1 (4 ounce) jar capers, drained
2 teaspoons dried dill

Steps:

Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 15.4 g, Fat 14.7 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 855.6 mg, Sugar 2.8 g

POTATO & CUCUMBER SALAD W/ DILL VINAIGRETTE (KATROFFEL-GURKENSALAT)

Potato & Cucumber Salad w/ Dill Vinaigrette (Katroffel-Gurkensalat) image

Categories Potato Salad Salad Dressing Summer Side No-Cook Vegan Vegetarian

Number Of Ingredients 9

Ingredients

2 tablespoons finely chopped resh dill
1/2 cup cider vinegar
1 tablespoon whole-grain mustard, homemade or store-bought
1 teaspoon kosher slat
1/2 teaspoon freshly ground black pepper
1/2 cup grapeseed or canola oil
2 pounds fingerling potatoes
2 English cucmbers, halved lenghtwise and slided crosswise into half-moons 1/2 in thick
1/2 yellow onion, finely diced

Steps:

In a small bowl, whisk together the dill, vinegar, mustard, salt, and pepper. Slowly whisk in the grapeseed oil until emulsified. Set aside.

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