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.

Course Side Dishes - Salads

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 378

Author By: 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

MAKE AHEAD: Can be made 1 day ahead of time. Keep refrigerated.

Nutrition