Sauteed Potato Cucumber Salad

This refreshing potato salad is my go-to dish when I want something both hearty and bright. Sautéed potatoes create a cozy base, while cool cucumbers, crisp radishes, and zesty onions bring crunch and tang. Chopped chives add a fresh herbal pop to tie it all together. The harmony of textures and contrasting temperatures turns simple ingredients into something memorable every single time.

The first time I made this, it was meant as a simple side but everyone kept reaching for seconds—now it is requested at almost every family gathering.

Ingredients

• Potatoes: Essential starchy base that soaks up flavor Look for firm potatoes without blemishes for best texture
• Cucumber: Delivers cooling freshness and crisp bite Choose firm cucumbers with smooth skin for extra crunch
• Red onion: Adds just enough tang and a hint of sweetness Pick sweeter varieties if you prefer less sharpness
• Radishes: Sharp peppery notes and crunchy texture Select small radishes with vibrant color for the best flavor
• Chives: Gentle oniony flavor with fresh green visual appeal Snip fresh chives right before serving for fullest flavor

Step-by-Step Instructions

Prepare the Potatoes:

Slice potatoes into thin rounds Heat olive oil in a large skillet over medium heat Add potatoes in an even layer so each piece can brown on one side Leave them undisturbed for a few minutes before turning

Sauté the Potatoes:

Turn the potato slices every couple of minutes until golden and crisp on the outside but tender all the way through This step takes about twelve minutes Season with salt and pepper toward the end so they stay crispy

Cool the Potatoes:

Once done move the potatoes to a large plate or tray in a single layer Let them cool to room temperature so they retain their beautiful texture when mixed with the fresh ingredients

Prepare the Vegetables:

Thinly slice the cucumbers red onion and radishes Aim for pieces of similar thickness so you get an even mix in every bite Pat cucumbers dry if they seem especially watery

Combine the Ingredients:

In a roomy mixing bowl add sautéed potatoes cucumbers onions and radishes Gently toss with your hands or a wide spoon to keep potato slices intact

Season the Salad:

Taste a piece and adjust salt and pepper to your liking Use a gentle hand to keep all the ingredients whole and pretty

Decorate with Chives:

Scatter chopped chives over the top of the salad just before serving for a burst of color and a fresh flavor boost

Serve:

Serve right away so the contrast between the cool veg and the warm potatoes still shines This salad is also delicious chilled after the flavors meld

Save Pin

My favorite part of this recipe is the crisp sautéed potatoes They remind me of Sunday lunches with my grandmother who always insisted potatoes had to be golden and never greasy The smell of sizzling spuds brings back those wonderful memories every time I cook this dish

Storage Tips

Store leftover potato salad in an airtight container in the refrigerator It will keep well for up to three days For best results let the salad come close to room temperature before serving again If the veggies release extra water simply drain off the liquid before eating

Ingredient Substitutions

You can swap in shallots or green onions for red onion if you prefer a milder flavor For more color use purple radishes or even watermelon radish A handful of fresh dill or parsley can stand in for the chives if you want a different herbaceous twist

Serving Suggestions

Potato salad is totally versatile Serve it alongside roasted meats at a family dinner or pack it into your picnic basket for outdoor lunches It pairs nicely with grilled chicken fish or even as a topping for crusty bread for an open faced sandwich The salad also makes a satisfying main if you add some cooked lentils or white beans

Save Pin

Cultural or Historical Context

Potato salads are a staple around the world but this version feels especially continental European to me The crisp potatoes mixed with raw crunchy veg echoes German and Russian traditions of combining warm and cool ingredients When I serve it it always reminds my family of travels and cozy meals in countryside cafes

Commonly Asked Questions

→ What potatoes work best for this salad?

Waxy varieties like Yukon Gold or red potatoes hold their shape when sautéed and offer a creamy texture.

→ Can the salad be made in advance?

Yes, you can prepare the components ahead and assemble shortly before serving for best texture.

→ Are there suggested dressings for this salad?

A light drizzle of olive oil and lemon juice or a touch of vinegar enhances the flavors without overpowering them.

→ Should the potatoes be served warm or cold?

The salad is delicious both ways; warm potatoes provide coziness, while chilled offers refreshing contrast.

→ Can other herbs be added?

Dill, parsley, or tarragon make excellent additions for extra herbal notes alongside chives.

→ How do you keep the vegetables crisp?

Slice vegetables just before assembling and avoid overdressing to maintain their natural crunch.