Crispy Cucumber and Potato Salad
Enjoy the Refreshing Crunch of Cucumber Potato Salad
Leftover potatoes? Turn them into a delightful cucumber potato salad! This recipe is packed with fresh cucumbers and soft potatoes, making it a satisfying side dish or a delicious filling for hot dog buns. It’s perfect for a light meal or a crowd-pleasing appetizer.
Main Ingredients
- 2 fresh cucumbers
- 5-6 medium potatoes
- 700-1000ml water (for boiling potatoes)
Seasoning & Others
- 6 Tbsp coarse salt (3 Tbsp for cucumber brine, 3 Tbsp for boiling potatoes)
- 2-3 Tbsp mayonnaise (adjust to taste)
- 6 Tbsp coarse salt (3 Tbsp for cucumber brine, 3 Tbsp for boiling potatoes)
- 2-3 Tbsp mayonnaise (adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the cucumbers. Soak the 2 cucumbers in water with a bit of baking soda or vinegar for about 10 minutes to remove any dirt. Then, rinse them thoroughly under running water. This step ensures they are clean, even if you choose to leave the skin on.
Step 2
In a large bowl, pour about 700-1000ml of water and dissolve 3 tablespoons of coarse salt. The amount of water should be enough to cover the potatoes. You can adjust the saltiness to your preference, but since you’ll be rinsing, a slightly saltier brine is fine.
Step 3
Place a mandoline slicer at an angle over the bowl of salt water (or lay it flat). Thinly slice the washed cucumbers using the mandoline. Using a mandoline ensures uniform, thin slices, which contributes to a pleasant texture.
Step 4
Slice about 1 to 2 cucumbers this way, depending on how much salad you’d like to make. Using 2 cucumbers will yield a generous portion. Let the sliced cucumbers sit in the brine for a moment.
Step 5
Peel the potatoes and cut them into manageable pieces (halves or quarters) so they cook evenly. Place the cut potatoes in the salted water (with 3 Tbsp of coarse salt) and microwave for 10 minutes to start the cooking process. Ensure the potatoes are submerged in the water.
Step 6
Depending on the potato size, they might need a bit longer. Microwave for an additional 3-4 minutes, or until they are completely tender when pierced with a fork. Drain the cooked potatoes and mash them while they are still warm. Stir in 2-3 tablespoons of mayonnaise until well combined.
Step 7
While the potatoes are cooking, squeeze out as much moisture as possible from the brined cucumbers using your hands. Add the squeezed cucumbers to the mashed potato mixture and gently combine everything. Be careful not to overmix, preserving the crunch of the cucumbers.
Step 8
Your delicious cucumber potato salad is ready! For the best flavor, store the salad in an airtight container in the refrigerator and serve it chilled. It’s wonderful served alongside bread as a sandwich filling or as a refreshing side dish.
