Best Kurt Gutenbrunners Potato And Cucumber Salad Recipes

POTATO SALAD WITH CUCUMBERS

Potato Salad with Cucumbers image

Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 36 servings (about 3/4 cup each).

Number Of Ingredients 7

Ingredients

5 pounds red potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
1 bottle (16 ounces) cucumber ranch salad dressing

Steps:

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

POTATO AND CUCUMBER SALAD

Potato and Cucumber Salad image

Mom made the Cucumber Salad since I was a child. I added the potatoes after having an abundance of them one year.

Provided by Adessa

Categories Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
2 tablespoons cider vinegar
3 cups sliced boiled potatoes
1 cup sliced peeled cucumber
1 onion, sliced in rings
3/4 cup mayonnaise
3 tablespoons heavy cream
1 tablespoon fresh basil
1 teaspoon lemon juice
paprika

Steps:

Place salt, pepper, oil and vinegar in a plastic bowl with a lid.
Add sliced potatoes, cucumbers and onion rings.
Cover and tumble, coating everything.
Place in refrigerator for one or two hours.
Drain.
Add remaining ingredients to the vegetables and mix well.
Add salt and pepper to taste and garnish with paprika and basil.
Chill until ready to serve.

Nutrition Facts : Calories 494.5, Fat 39.3, SaturatedFat 7.6, Cholesterol 26.9, Sodium 617.3, Carbohydrate 34.6, Fiber 3.1, Sugar 5.4, Protein 3.4

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD

Kurt Gutenbrunner's Potato and Cucumber Salad image

Kurt Gutenbrunner is a New York chef, and this potato salad is quite different from the normal mayonnaise-based but very flavorful.

Provided by AmyZoe

Categories Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 English cucumber, sliced paper thin
salt
2 lbs fingerling potatoes (or Austrian Crescent potatoes)
1 pinch caraway seed
fresh ground black pepper
1/2 cup chicken stock
1/4 cup onion, chopped
1 tablespoon Dijon mustard
1/4 cup cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon canola oil (you can leave this out) or 1 tablespoon sunflower oil (you can leave this out)
2 tablespoons sour cream, creme fraiche (optional or use less) or 2 tablespoons plain yogurt (optional or use less)

Steps:

Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
Bring to a boil and cook until potatoes are just tender.
Drain, peel, and slice into a bowl while still warm.
Season with salt and pepper.
In a saucepan, bring stock and onion to a simmer.
Add to potatoes, and toss gently until silky and lightly thickened.
Fold in mustard, vinegar, and oils.
Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
Fold cucumbers into potato salad.
Add more salt, pepper, and vinegar if needed.
Add sour cream, creme fraiche, or yogurt if wanted.
Serve as first course or side dish.