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Fast and tasty
Salad potatoes tomatoes cucumbers

Potato, Tomato, and Cucumber Salad

A real favorite — the tastiest, the most summery! This potato, tomato, and cucumber salad is simple and quick to make from affordable ingredients. It works as a full meal or as a side for meat. You can dress the salad with oil or with a dressing of olive oil, lemon, and mustard.

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Potatoes

Cucumbers (small, or half a large slicing cucumber)

Pickles (lightly brined)

Tomatoes (medium-sized)

Garlic (optional)

Onion

0.5

Vegetable oil

Ground black pepper

Mustard

Lemons

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 36 % 5 g

Carbohydrates 57 % 8 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a potato, tomato, and cucumber salad? Gather all the ingredients from the recipe list. Which oil is best for the salad? Unrefined vegetable oil, flaxseed oil, olive oil, or plain refined oil all work. I used olive oil. Wash the potatoes well and boil them in lightly salted water until tender.
Step 2:

Wash and dry the cucumber. Cut it into small sticks. Cut the lightly brined pickles the same way. You can use pickled cucumbers for this salad if you prefer.
Step 3:

Cool the cooked potatoes a little and peel them. Peel, rinse, and dry the onion and garlic (if using). For salads, I usually use red onion or shallot. These varieties have a milder flavor and go well with any salad.
Step 4:

Cut the potatoes into small cubes and put them in a deep bowl. Add the minced garlic and ground black pepper to taste. Mix everything together.
Step 5:

Cut the onion into thin slivers or half-rings, and the tomatoes into cubes. I used a few cherry tomatoes cut into quarters and a couple of medium-sized tomatoes. Add everything to the potatoes.
Step 6:

Add both kinds of cucumber to the same bowl. Make the salad dressing. In a small deep container, mix the oil, mustard, and lemon juice.
Step 7:

Wash the herbs, pat them dry with paper towels, and chop them finely. Dill, parsley, young green onion, or chives all complement this salad nicely. Add the herbs to the bowl and pour the dressing over the salad.
Step 8:

Mix everything well and let the salad sit for about 10–15 minutes. Taste for salt. Add more salt and pepper if needed. Serve!

Enjoy!
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
To keep your eyes from stinging when you slice onions, rinse the onion and the knife with cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a slice of lemon before cutting.
Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and toss them, they'll fall apart into a shapeless mush and ruin the look of the dish.