Best Creamy Cucumber And Grilled Potato Salad Recipes

CREAMY CUCUMBER AND GRILLED POTATO SALAD image

Yield 8

Number Of Ingredients 13

2 lbs Red Bliss potatoes (12-15).
1/3 cup sour cream or crème fraiche,
2 TBS white balsamic vinegar or red wine vinegar,
2 TBS sugar,
1 tsp Dijon mustard,
1 tsp celery seeds,
1 garlic clove or chopped jarred garlic,
1/4 cup olive oil, pinch of crushed red pepper,
1 tsp fresh, chopped oregano,
1 tsp parley,
1 English cucumber thinly sliced,
1/3 cup thinly sliced red onion,
4-5 yellow cherry heirloom tomatoes, cut in quarters

Steps:

1) in large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Let cool completely and then cut in half lengthwise and then into bite-sized chunks. 2) Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, sugar, mustard, celery sees and garlic. Gradually whist in the 1/3 cup oil, crushed red pepper, oregano and 1 tsp of parsley and season with salt and pepper. 3) Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred. 4) Mix potatoes with dressing and add cucumber and onion and more parsley for garnish. Can be eaten cold or at room temperature.

Creamy Cucumber and Grilled Potato Salad image

Provided by @MakeItYours

Number Of Ingredients 15

2 pounds small to medium Red Bliss potatoes (about 12)
Kosher salt
1/3 cup crème fraîche or mayonnaise
2 tablespoons red wine vinegar
1 tablespoon light corn syrup or 2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 teaspoon finely chopped fresh oregano
1/2 cup chopped parsley plus 1 teaspoon minced parsley
Freshly ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion

Steps:

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.
Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.