Step away from the traditional heavy, mayo-drenched potato salads and say hello to this light, vibrant, and incredibly refreshing Potato Salad with Cucumbers! This recipe is a celebration of summer flavors, combining perfectly pan-fried new potatoes that are crispy on the outside and fluffy on the inside with the cool, crisp crunch of fresh cucumbers. Tossed in a savory dressing with a hint of soy sauce and fresh basil, this salad is both simple to make and bursting with flavor. It's the perfect side dish for a barbecue or a satisfying light lunch on its own.
Potato Salad with Cucumbers
Ingredients for Potato Salad with Cucumbers
- 400 g small new potatoes
- 4 fresh cucumbers
- a bunch of green onions
- a bunch of green basil
- 1/2 chili pepper
- 1/2 teaspoon white pepper
- 2 tablespoons soy sauce
- a handful of walnuts
- olive oil, salt
How to Make Potato Salad with Cucumbers
Thoroughly wash the new potatoes, place them in a pot, cover with boiling water, add a teaspoon of salt, and cook for 5 minutes after the water returns to a boil if the potatoes are small, or 7-10 minutes if they are larger. Drain the potatoes in a colander. There’s no need to peel new potatoes, as their skins are full of nutrients.
Pour boiling water over the new potatoes and cook for 5 minutes after it returns to a boil.
Cut the small potato tubers in half.
Place the chopped potatoes in the pan and fry over moderate heat.
Cut small tubers in half, and larger ones into quarters.
Pour 2-3 tablespoons of olive oil into a non-stick skillet, heat it well, add the chopped potatoes, and fry over moderate heat.
When the potatoes are browned and golden, remove the pan from the heat.
Cut the fresh cucumbers into small pieces.
Add a finely chopped bunch of green onions.
When the potatoes are browned and golden, remove the skillet from the heat and place the potatoes on a paper towel to absorb any excess oil.
Chop the fresh cucumbers into small pieces, about the size of half a small potato; the salad tastes best when the ingredients are roughly the same size. By the way, to help fresh cucumbers absorb the salad dressing and juices better, you can gently press them with the flat side of a knife before chopping them into bite-sized pieces.
Place the chopped cucumbers in a bowl and add a finely chopped bunch of green onions. For this recipe, you could also use red or white salad onions, sliced into thin rings.
Salt to taste and pour in the soy sauce.
Let it sit for 5-10 minutes for the cucumbers to release their juice.
Add the chopped basil at the very end.
Season the vegetables: salt to taste, pour in the soy sauce, and pepper with freshly ground white pepper. If you like spicy food, add half a chili pepper, sliced into thin rings. To prepare the chili, lightly crush it, cut off the tip, shake out the seeds, and then slice.
Mix the vegetables and let them sit for 5-10 minutes for the cucumbers to release their juice, then add the slightly cooled potatoes.
Finally, add the chopped basil. This aromatic herb doesn’t handle heat well, so I always recommend adding it at the end of cooking. If desired, dress the dish with extra virgin olive oil and a drop of wine vinegar.
Plate the potato salad with cucumbers in a mound and sprinkle with chopped nuts.
Thoroughly mix the ingredients. Toast the walnuts in a dry skillet and chop them finely. Plate the potato salad with cucumbers in a mound, sprinkle with the chopped nuts, garnish with a basil leaf, and serve immediately.
And there you have it—a beautiful and delicious Potato Salad with Cucumbers that is sure to become a new favorite! The combination of warm, crispy potatoes, crunchy cucumbers, and the fresh aroma of basil creates a truly memorable dish. Don't hesitate to customize it with your favorite herbs or a sprinkle of toasted sesame seeds for extra texture. This salad pairs wonderfully with grilled fish, chicken, or simply enjoyed as a wholesome meal. We hope you love this fresh take on a classic. Enjoy every bite!
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