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Creamy Potato Cucumber Salad in green and white serving bowl with serving spoon.
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4.67 from 18 votes

Creamy Potato Cucumber Salad

Creamy Potato Cucumber Salad is my mom's award-winning recipe!  This delicious potato cucumber salad has all the classic ingredients like hard-cooked eggs and a creamy mayonnaise dressing, but it's kicked up with horseradish and the coolness of cucumber for an award-winning combination. 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dishes - Salads
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 1 heaping cup mayonnaise regular or light
  • 3/4 cup sour cream regular or light
  • 1 tablespoon prepared horseradish or to taste
  • 1 heaping tablespoon Dijon mustard or to taste
  • 1 bag (5-pound) Russet potatoes peeled and cubed
  • Salt and freshly ground black pepper to taste
  • 3 stalks celery chopped (1 1/2 cups)
  • 1 bunch large scallions or 2 bunches of small scallions, white and light green part, chopped (1 cup)
  • 1 medium English cucumber peeled if desired, chopped
  • 4 hard-cooked eggs chopped
  • Chopped fresh parsley

Instructions

  • Combine mayonnaise, sour cream, horseradish and mustard in a small bowl and mix well. Season to taste with salt and black pepper. Refrigerate until needed.
  • Peel the Russet potatoes and cut them into even chunks. (Peeling is optional if using Yukon gold or red potatoes.) Place a large rimmed sheet pan into the freezer to chill.
  • Cover with cold water and generously salt the water. Bring to a boil and cook for 15- 20 minutes or until the potatoes can be easily pierced with a knife.
  • Drain well and spread out on the chilled sheet pan to cool. Once cooled, transfer to a large bowl.
  • Add the celery, scallions, cucumber and eggs.
  • Pour the dressing over the potato cucumber salad and gently stir it into the salad. Garnish with chopped fresh parsley. Chill until ready to serve.

Notes

SUBSTITUTIONS:
  • Use red or Yukon Gold in place of Russets.
  • Use plain yogurt in place of sour cream.
TIPS:
  • Always start the potatoes in cold, generously salted water. Starting the potatoes in cold water ensures even cooking.
  • When you place the potatoes on to boil, place a large sheet pan in the freezer.  Then, after draining, spread the potatoes out on the chilled baking sheet to cool.
MAKE AHEAD:
  • Can be made 1 day ahead of time.  Keep refrigerated.

Nutrition

Serving: 1 | Calories: 378kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 59mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.5mg