Cucumber Potato Salad

A Delicious, Fresh Recipe for Summer

This recipe for potato salad with a fresh, interesting twist is quickly becoming a favorite around our house.

I got the original recipe from the Sue Gregg cookbook Main Dishes. I love Sue Gregg! I appreciate how she is thoughtful about health and nutrition, but she does not see the need to follow any kind of fad or cut out any major food group. I enjoy her menu suggestions, and the absolute wealth of recipes she has in her cookbook series.

This potato salad is quick, easy, and delicious. It can be made ahead of time and pulled out of the refrigerator for dinner, or you can whip it up right before in about 30-45 minutes. It is delicious both chilled and slightly warm.

How to Serve Cucumber Potato Salad

Cucumber potato salad is great served on a bed of lettuce, topped with a source of protein such as leftover cooked chickpeas or boiled eggs. It is also great with BBQ baked beans and cornbread, as a lighter alternative to traditional potato salad. Sometimes I serve it with a veggie platter and homemade multi-grain muffins. 

Due to the cucumbers, apples, and cabbage getting soft and soggy, this potato salad is best eaten within a few days. It is great leftover the next day for an easy lunch, but this isn’t something you want to keep in your fridge for a week.

Let me know if you try it and what you think!

Print Recipe
5 from 1 vote

Cucumber Potato Salad

A fresh, delicious recipe perfect for a spring dinner
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Servings: 4 servings


  • 6 small-medium white potatoes
  • 1 sour apple (such as granny smith)
  • 1 medium-large cucumber
  • 1 cup shredded cabbage
  • 2 TBS olive oil mayonnaise
  • 2 TBS Greek yogurt, or more mayonnaise
  • salt and pepper, to taste


  • Scrub and cut potatoes into bite-sized chunks. I don't peel them, but you can if you prefer. Put them in a pot and cover with cold water and put them on the stove to boil.
  • Bring the potatoes to a boil, then lower to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
  • While the potatoes are cooking thinly slice your cucumber and apples and place them in a large bowl along with your shredded cabbage.
  • Mix in the mayonnaise and yougurt, and add salt and pepper to taste.
  • When the potatoes are done cooking drain them in a colander and allow them to cool for a few minutes before mixing them in with the rest of the ingredients in the bowl.
  • Taste, add more salt and pepper as necessary, and enjoy!