Recipe by AmyZoe
Although it's called cucumber potato salad, the recipe doesn't even call for cucumbers. It calls for cucumber dressing. I think next time this would be good if you threw in a few cucumbers too. This recipe serves 36 and is designed for large gatherings. I made 1/5th of the recipe or so and was pleasantly surprised at the flavor of the cucumber dressing. I must confess that I added a few hard-boiled eggs, used the celery ribs and the leaves, threw in some dill pickle juice, and I couldn't resist a few crunchy garlic dill pickles in the mixture. The recipe is great just by itself, but I love dill pickles and eggs in potato salad. Recipe from Taste of Home Holiday Potlucks and Barbecues (May 2009) courtesy of Marlene Muckenhirn, Delano, Minnesota. Thank you Marlene!
Top Review by mints98
I also found this on TOH. I have been making this for a few years now. Everyone who has tried it, absolutely loves it! I've handed out this recipe plenty! It's different and very easy to make; even though my husband prefers eggs in his salad, he even admits this is good without ... it's my go to summer barbecue/potluck recipe!
- 5 lbs red potatoes
- 4 celery ribs, sliced
- 1 bunch green onion, sliced
- 2 tablespoons dill weed
- 2 teaspoons salt
- 2 cups mayonnaise
- 16 ounces cucumber ranch salad dressing
Directions See How It's Made
- Place potatoes in a large kettle and cover with water.
- Bring to a boil.
- Reduce heat and cover and simmer for 20 to 25 minutes or until tender.
- Drain and cool.
- Cut potatoes into small cubes.
- In a large serving bowl, combine the potatoes, celery, onions, dill, and salt.
- In a small bowl, whisk mayonnaise and salad dressing until blended.
- Pour over potato mixture and stir gently to coat.
- Cover and refrigerate for at least 6 hours before serving.