This Cucumber Potato Egg Salad is a refreshing and nutritious dish that perfectly balances flavor and health. The combination of tender potatoes, crunchy cucumbers, and protein-rich eggs creates a satisfying meal that’s both light and filling.

Ideal for a summer picnic or a light lunch, this salad is enhanced by the creamy yogurt-mustard dressing, which adds a tangy and savory note. The fresh dill and spring onions bring a burst of freshness, making each bite a delightful experience. Serve this salad chilled for the best flavor and texture.

Full Recipe:

Ingredients:

• 3-4 chicken eggs
• Water
• 2-3 potatoes
• 2 cucumbers
• 2 teaspoons salt
• Fresh dill, chopped
• Spring onions, chopped
• 3-4 tablespoons thick yogurt
• 1 teaspoon mustard

Instructions:

1. Cook the Eggs:
   • Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes. Remove from heat and let them cool before peeling the shells.
2. Cook the Potatoes:
   • In another pot, place the potatoes and cover with water. Bring to a boil and cook until they are soft, about 15-20 minutes. Drain and let them cool before peeling.
3. Prepare the Cucumbers:
   • Peel the cucumbers and cut them into small pieces. Place them in a bowl and sprinkle with 2 teaspoons of salt. Mix well and let sit for 10 minutes. Afterward, squeeze out any excess liquid from the cucumbers.
4. Chop the Eggs and Potatoes:
   • Chop the peeled eggs into small cubes.
   • Peel the potatoes and cut them into small cubes.
5. Combine Ingredients:
   • In a large bowl, combine the cucumbers, eggs, and potatoes. Add the chopped dill and spring onions.
6. Prepare the Dressing:
   • In a small bowl, mix the thick yogurt with the mustard. Pour this dressing over the salad and mix well.
7. Serve:
   • Serve immediately or chill in the refrigerator for a refreshing, healthy meal.

Cooking Tips:

• Make sure to squeeze out the excess liquid from the cucumbers to avoid a watery salad.
• Adjust the amount of mustard in the dressing to your taste preference.
• You can add other herbs like parsley or chives for additional flavor.

Nutritional Benefits:

This salad is packed with vitamins and minerals from the cucumbers, eggs, and potatoes. The yogurt adds a dose of probiotics, while the mustard adds a flavorful kick without adding many calories. It’s a great low-calorie, nutrient-dense option for those looking to lose weight.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: Approximately 200 kcal per serving | Servings: Makes about 4 servings

Here are some additional tips and information about this recipe:

Tips for Making the Best Cucumber Potato Egg Salad

1. Eggs: Make sure to boil the eggs just right, so the yolks are fully cooked but not overdone.
2. Potatoes: Don’t overcook the potatoes; they should be tender but still hold their shape.
3. Cucumbers: Squeezing out excess liquid from the cucumbers is crucial to avoid a watery salad.

Variations and Serving Suggestions

1. Flavor Variations: Add a teaspoon of Dijon mustard for an extra tangy flavor.
2. Serving Ideas: Pair with grilled chicken or fish for a complete meal.
3. Additional Ingredients: Incorporate diced avocado or cherry tomatoes for added texture and flavor.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Serving: Best served chilled. If preparing in advance, add the dressing just before serving to keep the salad fresh.

Nutritional Information

Here’s a brief look at the nutritional content per serving (approximate values):

• Calories: 200 kcal per serving
• Carbohydrates: 20g
• Protein: 8g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 150mg
• Fiber: 3g
• Sugar: 4g

Possible Questions About This Recipe

1. Can I use different types of potatoes?
   • Yes, you can use any type of potatoes, but waxy potatoes like red or Yukon gold hold their shape best.
2. What if I don’t have yogurt?
   • You can substitute yogurt with sour cream or Greek yogurt for a thicker consistency.
3. Can I add other vegetables?
   • Absolutely! Adding bell peppers, radishes, or celery would give the salad extra crunch and flavor.
4. How do I prevent the salad from becoming watery?
   • Ensure you squeeze out as much liquid as possible from the cucumbers and don’t overcook the potatoes.
5. Can I make this salad vegan?
   • Yes, you can use vegan yogurt and omit the eggs to make it a vegan-friendly dish.

Enjoy making and sharing this delicious Cucumber Potato Egg Salad with your loved ones. It’s a perfect blend of simplicity, flavor, and satisfaction!