Bavarian Potato-Cucumber Salad

Bavarian Potato-Cucumber Salad Recipe
Photo: Randy Mayor; Styling: Jan Gautro
"I prefer the taste of an olive oil vinaigrette rather than a mayonnaise dressing for potato salad. Cucumber slices add a fresh taste, too." —Michael Ruggeberg, Aspen, CO


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 177
Caloriesfromfat 23 %
Fat 4.5 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 4.1 g
Carbohydrate 28.7 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 348 mg
Calcium 7 mg


2 cups thinly sliced peeled seedless cucumber
1 teaspoon kosher salt
1 pound small Yukon gold potatoes, quartered
1 pound red potatoes, quartered
3 tablespoons less-sodium beef broth
2 tablespoons dry white wine
3 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
Dash of ground nutmeg
1/4 cup minced green onions
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives


1. Combine cucumber and salt in a large bowl. Let stand 30 minutes.

2. Cook potatoes in boiling water 20 minutes or until just tender; drain. Combine potatoes, broth, and wine in a bowl. Let stand 5 minutes. Add potato mixture to cucumber mixture.

3. Combine Champagne vinegar and the next 4 ingredients (through nutmeg) in a small bowl; stir with a whisk until blended. Add vinegar mixture, onions, parsley, and chives to the potato mixture; toss well to coat.

Michael Ruggeberg, Aspen, CO,

Cooking Light

December 2008
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