Crunchy Cucumber Egg Potato Salad Recipes

CRUNCHY CUCUMBER, EGG & POTATO SALAD

Crunchy Cucumber, Egg & Potato Salad image

Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.

Provided by My Food and Family

Categories Dairy

Time 3h30m

Yield 10 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

2 lb. red potatoes (about 6), cooked, cubed
1 cup chopped cucumbers
1 small red onion, chopped
2 hard-cooked eggs, chopped
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. dill weed

Steps:

Combine vegetables and eggs in large bowl.
Mix remaining ingredients. Add to potato mixture; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

RANCH EGG SALAD

Ranch Egg Salad image

Provided by Molly Yeh

Categories main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3/4 cup mayonnaise
1/4 cup Ranch dressing
2 teaspoons pickle brine, plus more as needed
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper, more if desired
Freshly ground black pepper
8 large eggs or equivalent, hard boiled, peeled
Matzo crackers, for serving
Persian cucumbers, quartered lengthwise, for serving
Radishes, halved, for serving
Watermelon radish, sliced, for serving
Snap peas, for serving
Carrots, trimmed and cut into sticks, for serving
Celery, trimmed and cut into sticks, for serving

Steps:

In a large bowl, whisk together the mayo, ranch, pickle brine, garlic powder, cayenne, and black pepper. Mash in the eggs with the mayo mixture to desired consistency. Taste and season with additional pickle brine (for salt), as desired. Enjoy! Store leftovers in the fridge for up to 3 days.

CRUNCHY VEGGIE RANCH EGG SALAD

Crunchy Veggie Ranch Egg Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs
2 green onions, chopped, greens only
1/2 small red pepper, finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1/2 cup peas, cooked and cooled
2 tablespoons sweet pickle relish
1/3 cup Hidden Valley® Original Ranch® Dressing
Salt and pepper

Steps:

Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

CUCUMBER POTATO SALAD

Cucumber Potato Salad image

Although it's called cucumber potato salad, the recipe doesn't even call for cucumbers. It calls for cucumber dressing. I think next time this would be good if you threw in a few cucumbers too. This recipe serves 36 and is designed for large gatherings. I made 1/5th of the recipe or so and was pleasantly surprised at the flavor of the cucumber dressing. I must confess that I added a few hard-boiled eggs, used the celery ribs and the leaves, threw in some dill pickle juice, and I couldn't resist a few crunchy garlic dill pickles in the mixture. The recipe is great just by itself, but I love dill pickles and eggs in potato salad. Recipe from Taste of Home Holiday Potlucks and Barbecues (May 2009) courtesy of Marlene Muckenhirn, Delano, Minnesota. Thank you Marlene!

Provided by AmyZoe

Categories Potato

Time 50m

Yield 36 serving(s)

Number Of Ingredients 7

Ingredients

5 lbs red potatoes
4 celery ribs, sliced
1 bunch green onion, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
16 ounces cucumber ranch salad dressing

Steps:

Place potatoes in a large kettle and cover with water.
Bring to a boil.
Reduce heat and cover and simmer for 20 to 25 minutes or until tender.
Drain and cool.
Cut potatoes into small cubes.
In a large serving bowl, combine the potatoes, celery, onions, dill, and salt.
In a small bowl, whisk mayonnaise and salad dressing until blended.
Pour over potato mixture and stir gently to coat.
Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 98, Fat 4.5, SaturatedFat 0.7, Cholesterol 3.4, Sodium 229.9, Carbohydrate 13.5, Fiber 1.2, Sugar 1.6, Protein 1.4

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.

JULIE'S CRUNCHY POTATO SALAD

Julie's Crunchy Potato Salad image

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.

Provided by HONEYMOMISME

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6 hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, or to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g

POTATO SALAD WITH CUCUMBERS

Potato Salad with Cucumbers image

Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 36 servings (about 3/4 cup each).

Number Of Ingredients 7

Ingredients

5 pounds red potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
1 bottle (16 ounces) cucumber ranch salad dressing

Steps:

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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

CUCUMBERS AND EGG SALAD

Cucumbers And Egg Salad image

This is a creamy combination of fresh and pickled cucumbers. It is simple, cool, and goes with everything!

Provided by Eva Ryder

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 eggs
4 small seedless cucumbers
4 small dill pickles
3 tablespoons mayonnaise

Steps:

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
Peel eggs. Chop into eighths, and transfer to a medium salad bowl.
Cube cucumbers and pickled cucumbers, and add to eggs. Mix in mayonnaise. Refrigerate until thoroughly chilled.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 8 g, Cholesterol 189.9 mg, Fat 13.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 2.9 g, Sodium 606.3 mg, Sugar 3.6 g

CRUNCHY CUCUMBER SALAD

Crunchy cucumber salad image

These zingy flavours combine really well with the cool taste of cucumber

Provided by John Torode

Categories Lunch, Side dish

Time 15m

Yield Serves 6 as a side dish

Number Of Ingredients 12

Ingredients

1 small shallot
25g enoki mushroom (available from larger supermarkets or Asian stores)
2 spring onions , thinly sliced diagonally
1 red chilli , deseeded if you like and thinly sliced
2 cucumber
25g beansprouts
2 tsp lime juice
2 tsp white wine vinegar
2 tsp vegetable oil
1 tbsp fish sauce
1 tbsp caster sugar
1 tbsp sesame seeds

Steps:

Thinly slice the shallot and place half in a bowl. The remainder can be fried and used as a garnish, if you like (see below). Add the mushrooms, spring onions and chilli to the bowl, then cover and leave in the fridge until ready to serve.
Just before serving, slice the cucumber into long, thin strips (try using a vegetable peeler to get really thin slices). Toss together with the remaining salad ingredients. Mix together all the dressing ingredients, leave to one side for 5 mins to let the sugar dissolve, then toss half the dressing through the salad. Place in a serving dish and top with the remaining dressing and fried shallots, if you like.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

CUCUMBER-BASIL EGG SALAD

Cucumber-Basil Egg Salad image

Provided by Janice Cole

Categories Egg Herb Vegetable Side Easter Vegetarian Mother's Day Father's Day Dinner Lunch Basil Cucumber Spring Summer Shower Chill Party Boil Advance Prep Required Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

6 hard-cooked eggs, diced (2 cups)
3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
1/4 cup minced shallots
1/2 cup sliced green onions (green part only)
3 tablespoons lightly packed chopped fresh basil
1/2 cup mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
Store in the refrigerator for up to three days.

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