Potatoes and crunchy cucumbers combine in this fabulous potato cucumber salad. Bound together with labneh (a full fat Greek yogurt that is strained for 12-24 hours, which creates a rich, tangy and luscious yogurt) and flavored with za’atar, this healthy potato salad is fresh and so not traditional.
It’s no secret that potatoes and I are having a love affair. It’s been ongoing for quite some time.
I also love cucumbers-the Persian hot house kind that are perfect for this salad.
Mild tasting and few seeds make these crunchy cucumbers perfect for my smashed cucumber salad or as an addition to this potatosalad with yogurt.
This salad is so simple to make. It’s a matter of boiling your potatoes, slicing your cucumbers and making a dressing of red onions, labneh and mayonnaise.
But no worries. If labneh isn’t something you have in your fridge you could make it.
Easy to do, but if by chance you just don’t have the time, feel free to substitute Greek yogurt or more sour cream.
And if you don’t happen to have za’atar which I also have a love affair with (Hmmm. I guess I enjoy playing around) another great substitute would be pesto.
Of any kind. Nothing like a pesto flavored potato salad, but this za’atar recipe for potato salad is really good!
Love Potato Salad? Here’s a few ideas:
This potato cucumber salad is a fun change from the traditional version.
Don’t get me wrong. I love it. I also love this roasted potato salad with a garlic aioli dressing. It is ahh-mazing!
And yes there is an Old Bay seasoned potato salad, too!
I think the hardest thing about making potato salad is boiling the potatoes.
Manservant doesn’t like his overcooked-in other words- mushy. I must admit he said he thought I overcooked these potatoes a bit.
There are ways to avoid this! First pay attention to your potatoes. As they are boiling pierce them with a fork and when it just starts to pierce the potato, remove them.
Or use small boiling potatoes and cook them whole. I also microwave them. Or I even bake them.
Each version tastes a bit different. There are many ways to cook potatoes. What’s your favorite?
Summer is almost here and to me it means lots of meals outdoors.
I wish I could say that I had a big picnic planned this weekend but I’m afraid we decided we had too much to do.
I still have a ton of plants that need to get into their pots and I have to summerize my folly that I can’t wait to enjoy.
Manservant has about 15 bags of mulch to spread around, not to mention getting the waterfall started and cleaning the garage.
Hmmm. Looks like we’ll be lucky to be grilling burgers. But at least we’ll have potato salad!
Need a few more salads to round out the meal?
It’s time for watermelon so check out this watermelon balsamic vinaigrette salad from my friend Tricia at Saving Room for Dessert.
And then there’s spicy chopped Greek salad with peperoncini from Kalyn’s Kitchen.
Last but not least is this Black Bean Mexican Salad from She Wears Many Hats.
Plus a few more to refresh your memory.
Potatoes and crunchy cucumbers combine in this fabulous potato cucumber salad. Bound together with labneh, yogurt or sour cream and seasoned with za’atar, this potato salad is fresh and so not traditional.
2 lbs small new potatoes
Salt and Fresh Ground Black Pepper
3/4 c Mayonnaise
3/4 c labneh or sour cream or yogurt
1/2 c finely chopped red onion
2–4 small European cucumbers (sliced lengthwise, into quarters and then chopped in 3/4″ slices (If not serving within a few hours, I would stir in cucumbers shortly before serving to help retain their crunchiness.)
1/2 c za’atar or pesto that is drained (not too oily)
Olive Oil for drizzling, Red Pepper Flakes for sprinkling (I used Urfa)
Boil potatoes over medium high heat with water covering potatoes by about 2″. Cook until just tender when pierced with a skewer. Drain well, return to pot, place over the heat and shake the pot until excess moisture evaporates and potatoes are dry to touch.
Leave potatoes whole or cut into halves, quarters or slices. Season with salt and pepper. Let cool slightly before mixing with dressing.
In a bowl, combine mayonnaise, sour cream or labneh or yogurt and za’atar. Add onion and cucumbers and mix well. Fold in potatoes and gently mix until well coated with dressing.
Cool to room temperature for about 30 minutes or cover and refrigerate for several hours. (If you are not serving within a few hours I would stir in the cucumbers before serving.)
Return to room temperature before serving. Garnish with more za’atar, chili flakes and drizzle with a bit of olive oil.
See more potato salad suggestions in post.
Keywords: potato cucumber salad, cucumber potato salad, healthy potato salad, za'atar recipe, potato salad with yogurt