Creamy Cucumber And Grilled Potato Salad Recipes

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POTATO SALAD WITH CUCUMBERS



Potato Salad with Cucumbers image

Because it seems to appeal to so many, this creamy salad is one of my favorite crowd-size recipes. I've taken it to potlucks and picnics...and it's always a hit.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 36 servings (about 3/4 cup each).

Number Of Ingredients 7

5 pounds red potatoes
4 celery ribs, sliced
1 bunch green onions, sliced
2 tablespoons dill weed
2 teaspoons salt
2 cups mayonnaise
1 bottle (16 ounces) cucumber ranch salad dressing

Steps:

  • Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and cool. Cut potatoes into small cubes. , In a large serving bowl, combine the potatoes, celery, onions, dill and salt. In a small bowl, whisk mayonnaise and salad dressing until blended. Pour over potato mixture and stir gently to coat. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 198 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CREAMY GRILLED POTATO SALAD



Creamy Grilled Potato Salad image

To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 10

8 medium red potatoes (about 2 pounds), cut into 1-in. slices
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup fat-free mayonnaise
2 hard-boiled large eggs, chopped
1 dill pickle spear, chopped
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard

Steps:

  • Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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