Welcome to a recipe that proves simple can be spectacular! Potato salad is a beloved classic around the world, but this version offers a delightful Eastern European twist that's ready in just 15 minutes. We're combining tender new potatoes with the zesty crunch of pickles and the fresh bite of green onions, all brought together with a creamy, homemade mayonnaise. It's the perfect solution for a quick weekday lunch, a last-minute side for a barbecue, or a satisfyingly simple dinner. Get ready to fall in love with this incredibly easy and flavorful take on a timeless favorite!
15-minute potato salad with cucumbers.
Ingredients for 15-Minute Potato Salad with Cucumbers
- 400 g new potatoes
- 150 g carrots
- 2 malosolnye pickles (lightly salted pickles)
- 50 g green onions
- 30 g sunflower seeds
- 1 hot pepper pod
Ingredients for the Mayonnaise
- 1 egg yolk
- 1 teaspoon table mustard
- 1 teaspoon wine or apple cider vinegar
- 1 teaspoon granulated sugar
- 1/3 teaspoon salt
- 5 tablespoons sunflower oil
- black pepper to taste
How to Make 15-Minute Potato Salad with Cucumbers
Wash new potatoes with a coarse brush or a sponge with an abrasive layer. Dice the tubers into small cubes. Wash young carrots with a brush. This recipe uses small carrots that I got from thinning out my carrot patch. The carrots are small and so sweet, they don’t need peeling, just a good wash. Place the prepared vegetables in a pot and cover with boiling water. Salt to taste and cook for 10 minutes after the water comes to a boil; finely chopped vegetables will be ready in this time. If you chop them to the size used for an Olivier salad (a traditional Russian salad with diced ingredients), 5 minutes will be enough. Drain the boiled vegetables in a sieve to let the water run off.
Place the prepared vegetables in a pot.
Add the chopped onion.
Add the green onion tops to the other ingredients.
Cut off the white part of the green onion stems and chop them finely. Add the chopped onion to the carrots and potatoes.
Cut the green onion tops, rinse them under running water, shake off excess water, and chop finely. Add the green onions to the other ingredients.
Dice the malosolnye (lightly salted) or kvashenye (fermented) pickles.
Dice malosolnye (lightly salted pickles) or kvashenye (fermented pickles) into small cubes and add them to the salad after the onions.
Making homemade mayonnaise.
Add the homemade mayonnaise to the potato salad.
Slice the chili pepper into thin rings and sprinkle over the salad.
Let’s make the homemade mayonnaise. Crack an egg and separate the yolk from the white. To the yolk, add table mustard, wine or apple cider vinegar, salt, and sugar. Whisk the ingredients while gradually pouring in the sunflower oil. Whisk the mayonnaise at high speed until it thickens.
Add the homemade mayonnaise to the potato salad and season with freshly ground black pepper to taste. There’s no need to add more salt – the pickles are salty, the vegetables were boiled in salted water, and there is salt in the mayonnaise.
Mix the salad well with the mayonnaise and arrange it in a deep bowl in a mound. Crush a hot pepper pod, cut off the stem, and shake out the seeds. Slice the pepper into thin rings and sprinkle over the salad.
Pour the sunflower seeds onto a dry, preheated frying pan.
Pour the sunflower seeds onto a dry, preheated frying pan and toast until golden brown.
Sprinkle the potato salad with cucumbers with toasted seeds, and our 15-minute salad is ready.
Sprinkle the potato salad with cucumbers with the toasted seeds, and our 15-minute salad is ready! It’s so delicious with a slice of rye bread that you won’t even miss the meat.
And there you have it—a vibrant and delicious potato salad ready in no time! The beauty of this dish lies in its wonderful contrast of textures and flavors: the creamy potatoes, the tangy crunch of the pickles, and the nutty finish from the toasted sunflower seeds. Serve it warm or chilled, alongside grilled chicken or fish, or enjoy it as a standalone light meal with a slice of hearty rye bread. We hope this quick and easy recipe becomes a new favorite in your kitchen. Enjoy every spoonful!
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