Potato and Cucumber Salad

If you’re anything like me, there are days when you crave something light, refreshing, yet satisfying—something that doesn’t leave you feeling weighed down but still keeps you full and energized. That’s exactly what this Potato and Cucumber Salad is all about.

It’s creamy without being heavy, loaded with texture from crisp veggies and tender potatoes, and it even has a hint of sweetness thanks to chopped apples (yes, apples in salad, and trust me—they work!). Toss everything in a quick, tangy homemade dressing made with mashed egg yolks and mayo, and you’ve got yourself a salad you’ll want to make again and again.

This dish is also wonderfully flexible. Don’t like tomatoes? Leave them out. Prefer yogurt over mayo? Swap away. Want to make it vegan? Totally doable. Whether you’re packing lunch, prepping for a picnic, or just looking for a wholesome weeknight meal, this salad’s got your back.

Why You’ll Love This Recipe

• It’s creamy, crunchy, and full of vibrant flavors.
• Great way to use up leftover boiled potatoes or veggies.
• Super versatile—customize with your favorite add-ins.
• Quick to make and easy to prep ahead.

Ingredients

For the Creamy Dressing

• 2 boiled egg yolks

• 1–2 tablespoons lemon juice (or distilled white vinegar)
• 3 tablespoons mayonnaise (Bama or any preferred brand)
• A pinch of black pepper
• Optional: 1–2 teaspoons milk (to lighten consistency)

For the Salad

• 4–5 medium Irish potatoes, peeled and diced
• 1 large carrot, peeled and chopped
• 1 cucumber, peeled in stripes and deseeded
• 1 firm tomato, deseeded and chopped
• ½ small onion, chopped
• 1 sweet apple, chopped
• 2 boiled egg whites, chopped
• A small handful of kale or parsley (for garnish)

How to Make Potato and Cucumber Salad

• Mash the egg yolks in a bowl.

• Add lemon juice (or vinegar)

• Add mayonnaise, and black pepper.

• Mix well. If needed, add a little milk to loosen the dressing.

• Set the cream aside while you prep the salad ingredients.
• Peel, dice, and boil the potatoes in salted water for 7 minutes, until just cooked but not mushy.

• Drain and let them cool.
• Chop the carrot and set aside.
• Peel the cucumber in stripes, deseed, and chop. Removing the seeds prevents excess moisture.

• Deseed and chop the tomato. Add to the bowl.
• Chop the onion and apple and add to the bowl.

• Chop the boiled egg whites and add to the mix.
• Add the cooled potatoes to the bowl.

• Pour over the prepared creamy dressing.

• Mix thoroughly until well combined.
• Garnish with parsley or kale.
• Chill or serve immediately.

Pro Tips

• Don’t overcook the potatoes—firm cubes hold shape better.
• If your cucumber is extra juicy, pat it dry after chopping.
• Adding an apple brings a nice sweet balance—choose a crunchy variety like Gala or Honeycrisp.
• You can swap mayo with Greek yogurt for a healthier version.

Serving Suggestions

• Serve chilled with grilled chicken or fish.
• Pack it in lunchboxes as a complete, nutritious meal.
• Use it as a filling for wraps or sandwiches.

Storage Tips

• Store in an airtight container in the refrigerator.
• Best consumed within 1–2 days.
• If making ahead, keep dressing and veggies separate until ready to serve.

Final Thoughts

This potato and cucumber salad is a hit every single time—fresh, filling, and just the right amount of creamy. It’s one of those dishes that feels comforting and exciting at once. Whether you’re bringing it to a gathering or enjoying it solo, it always delivers.

If you try this, don’t forget to leave a comment and rate the recipe. I’d love to know how yours turned out!

Recipe Video