Creamy Cucumber and Grilled Potato Salad Recipe

Name: Creamy Cucumber and Grilled Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small to medium Red Bliss potatoes (about 12); Kosher salt; 1/3 cup creme fraiche or mayonnaise; 2 tablespoons red wine vinegar; 1 tablespoon light corn syrup or 2 teaspoons sugar; 1 teaspoon Dijon mustard; 1 teaspoon celery seeds; 1 small garlic clove, minced; 1/4 cup canola oil, plus more for brushing; Pinch of crushed red pepper; 1 teaspoon finely chopped fresh oregano; 1/2 cup chopped parsley plus 1 teaspoon minced parsley; Freshly ground pepper; 1 English cucumber, thinly sliced; 1/3 cup thinly sliced red onion

Servings: persons

2 pounds small to medium Red Bliss potatoes (about 12)
Kosher salt
1/3 cup creme fraiche or mayonnaise
2 tablespoons red wine vinegar
1 tablespoon light corn syrup or 2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 teaspoon finely chopped fresh oregano
1/2 cup chopped parsley plus 1 teaspoon minced parsley
Freshly ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion

1
In a large saucepan, cover the potatoes with water and bring to a boil.
2
Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes.
3
Drain the potatoes and let cool completely, then cut them in half lengthwise.
4
Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, corn syrup, mustard, celery seeds and garlic.
5
Gradually whisk in the 1/4 cup of oil.
6
Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
7
Light a grill or preheat a grill pan.
8
Generously brush the potatoes with oil and season with salt and pepper.
9
Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes.
10
Transfer to a plate and let cool slightly.
11
Toss the potatoes with the dressing and season them with salt and pepper.
12
Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds small to medium Red Bliss potatoes (about 12), Kosher salt, 1/3 cup creme fraiche or mayonnaise, 2 tablespoons red wine vinegar, and more.

Yes, Creamy Cucumber and Grilled Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creamy Cucumber and Grilled Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions