A fresh, colorful salad made with tender golden potatoes, crisp cucumber, red onion, parsley, and a zesty lemon-olive oil dressing. Similar potato-cucumber salads are commonly prepared with herbs, vinegar or lemon, mustard, and olive oil.
 Ingredients
- 1½ lb (680 g) baby/golden potatoes, cut into bite-size chunks
- 2 medium cucumbers, sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp red pepper flakes
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tsp honey, optional
 Instructions
- Cook the potatoes: Place potatoes in salted boiling water and cook for about 12–18 minutes, until fork-tender but not falling apart.
- Drain and let them cool for a few minutes.
- Prepare the vegetables: Slice the cucumbers and red onion. Chop the parsley and dill.
- Make the dressing: Whisk olive oil, lemon juice, Dijon mustard, garlic, honey, red pepper flakes, salt, and black pepper.
- Combine: Add potatoes, cucumber, red onion, parsley, and dill to a large bowl.
- Pour the dressing over everything and gently toss so the potatoes don’t break.
- Refrigerate for 20–30 minutes before serving for better flavor.
- Garnish with extra parsley and a pinch of red pepper flakes.
 Recipe Info
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Total Time: About 35 minutes
- Servings: 5–6
- Type: Salad / Side Dish
- Cuisine: Fresh Mediterranean-inspired
- Difficulty: Easy
 Nutrition Info
Approx. per serving (based on 6 servings):
- Calories: ~190–220 kcal
- Carbohydrates: ~30 g
- Protein: ~4 g
- Fat: ~8 g
- Fiber: ~4 g
- Sugar: ~4 g
Nutrition varies according to potato size and the amount of olive oil used. For comparison, published potato-cucumber salad recipes range from about 166 to 289 calories per serving, depending largely on dressing and oil quantities.
 Nut Info
- Nuts: None
- Peanuts: None
- Tree nuts: None
- Nut-free: Yes, when prepared with the listed ingredients.
- Gluten-free: Yes, naturally gluten-free.
- Vegetarian: Yes.
- Vegan: Yes if honey is omitted or replaced with a little maple syrup.
 Q&A
Q: Can I make this ahead of time?
Yes. Prepare it several hours ahead and refrigerate. Add a little fresh lemon juice before serving if needed.
Q: Can I use regular potatoes?
Yes. Yukon Gold, red potatoes, or baby potatoes all work well.
Q: Can I add feta cheese?
Absolutely. Crumbled feta adds a salty, creamy flavor.
Q: Can I make it without mustard?
Yes. Simply replace the mustard with an extra teaspoon of lemon juice.
Q: Is mayonnaise required?
No. This version uses a light olive-oil and lemon dressing rather than mayonnaise.
Q: How long does it last?
Store covered in the refrigerator and ideally enjoy within 2–3 days.
Q: Is this a good summer salad?
Yes. The cucumber, herbs, lemon, and chilled potatoes make it especially refreshing for summer meals and cookouts.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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