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SRC: Creamy Cucumber Potato Salad

Posted Sep 12 2011 7:30am
We’re back to Monday. This weekend was a crazy one and this little blog has been quite neglected recently. Not only has work been exhausting recently, but this past weekend was on the one weekend per year that I had to work! Add in the largest Slow Food St. Louis fundraiser of the year, Art of Food , on Saturday night, and the past week has really demanded a lot of my attention.


(Art of Food blog post coming soon!)

Friday night was spent preparing for the following day, and Saturday was spent at work, then Art of Food setup, then Art of Food, then Art of Food tear down! I was away from home for 14+ hours and my feet (and entire body) was feeling it. I’m too old for this!

Today I relaxed, did a tiny bit of cooking, and organized myself. The “tiny bit of cooking” I did was for this month’s Secret Recipe Club and it’s a simple, delicious way to end your summer!


This month, I was paired with Deelicious Sweets , and lo-and-behold, she lives in St. Louis! Dee publishes a variety of recipes and while I was (and still am) dying to make her Vegan Chocolate Chip Cookies , I needed something that would go with our dinner last night.

(Yes, I waited until last night even though I had an entire month! It’s been a busy month, seriously)

I decided on her delicious-looking Potato and Green Bean Salad with Creamy Cucumber Dressing and I was glad I did! So glad that I’ll be eating the leftovers for lunch today :)


Creamy Cucumber Potato Salad
 (adapted from Deelicious Sweets)
(serves 2)

  • 3-4 medium-sized potatoes, quartered
    (I’m terrible with weight, so it’s easier for me to list how many potatoes I used!)
  • 1 cup trimmed green beans, cut into pieces if desired
  • 3/4 cup seeded cucumber, finely chopped
  • 1/4 cup white onion, minced
  • 2 tbsp mayo
  • 2 tbsp plain Greek yogurt
  • 1/2 tbsp dill
  • 1/2 tsp Dijon mustard
  • Juice of 1/2 a lemon
  • Salt and pepper, to taste
Boil the quartered potatoes with a pinch of salt for about 12 minutes. While the potatoes are boiling, seed and dice your cucumber (seeding is easy, check it out here) and onion and set aside. Whisk together the mayo, yogurt, mustard, lemon juice, dill, salt and pepper. Add the cucumber and onion.


After about 12 minutes of boiling time, add the beans and cook for 3-5 more minutes, then drain.


Toss the potatoes and beans with the dressing and serve warm or cold!


Dee suggests adding a hard-boiled egg as well, and if I had any, I would have. I think it’d be a nice addition, since I put egg into my other version of potato salad too!


I hope you all have a great week, and if you’re in St. Louis and interested in attending a picnic with Slow Food on Saturday for the Day of Action, check this out !

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