Cucumber Potato Salad
A fresh, delicious recipe perfect for a spring dinner
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
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!