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Crowd Pleasing Salad Part 2: Cucumber Salad

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Who would have thought to combine cucumbers and potatoes? Austrians, that’s who! This salad is my daughter’s absolute favourite and it’s always a hit at BBQ’s, even when people are a bit hesitant to try it at first. It’s a make-ahead dish as it improves with time and salting the cucumbers does take a couple of hours. If you can make it the day before it will be at its best when you are ready to serve it. You will need more cucumbers than you think, I use two for a normal dinner for 3 people, and use four if we are having company. Use a proportional amount of potatoes depending on what cucumber/potato ratio you are comfortable with.

Oma Erna’s Cucumber Salad

4 Continental cucumbers 4 Potatoes Table salt Vegetable oil / olive oil

White vinegar

Method – Text Only ~ Boil or microwave the potatoes whole, until tender all the way through. Set aside to cool, in the refrigerator is best. ~ Peel the cucumbers leaving a small strip of skin between each peeled section. ~ Slice the cucumbers as thinly as possible. Use a mandolin or a wooden slicer as I have done in the picture. Doing this by hand is not really an option. ~ Place cucumber slices into a bowl and salt very generously with table salt. Stir to combine and set aside. The cucumbers need to sit for a few hours or even overnight so if you have time cover them and pop in the fridge. ~ When the cucumbers have marinated for a few hours, rinse them in plenty of cold water to remove all of the salt. Change the water a few times and taste to make sure they are not overly salty. ~ Squeeze handfuls of cucumber to remove as much water as possible and place into your serving bowl. ~ Peel and slice cooked potatoes and add to cucumbers. ~ Drizzle with plenty of oil and a good glug of vinegar to taste. You should not need any salt but add some cracked black pepper if you like. ~ Stir to combine and adjust dressing/seasoning. ~ Cover and refrigerate until ready to serve.

Boil or microwave the potatoes whole, until tender all the way through. Set aside to cool, in the refrigerator is best.
Peel the cucumbers leaving a small strip of skin between each peeled section.

ps-post-2-5813594Slice the cucumbers as thinly as possible. Use a mandolin or a wooden slicer as I have done in the picture. Doing this by hand is not really an option.

ps-post-3-copy-5980342Place cucumber slices into a bowl and salt very generously with table salt. Stir to combine and set aside. The cucumbers need to sit for a few hours or even overnight so if you have time cover them and pop in the fridge.
I’ve used a colander so that the liquid that is extracted from the cucumbers can drain away.

ps-post-4-8083243When the cucumbers have marinated for a few hours, rinse them in plenty of cold water to remove all of the salt. Change the water a few times and taste to make sure they are not overly salty. Squeeze handfuls of cucumber to remove as much water as possible and place into your serving bowl.

ps-post-5-7120714Peel and slice cooked potatoes and add to cucumber. Drizzle with plenty of oil and a good glug of vinegar to taste. You should not need any salt but add some cracked black pepper if you like.

ps-post-6-9632172Stir to combine and adjust dressing/seasoning. Cover and refrigerate until ready to serve.

If you can, start the prep in the morning of the day before you want to serve this salad, let the cucumbers salt during the day and then leave the finished dish in the fridge overnight for  the best results.

Cucumber salad goes amazingly with chicken schnitzel and makes an excellent left over dish or in a crusty roll for lunch.

*Oma Bibi makes this salad too but she uses a dressing of sour cream with a splash of vinegar and a good sprinkling of paprika. Both variations are delicious so have a go at each one and see which you like best.

See part 1: Potato Salad Share this post…reddit-1616684twitter-5148097facebook-4838442pinterest-9781804google-9902513email-3685850

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