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Creamy Tater Cuke Salad

Yields10 Servings

 1 3lb Bag of Red Potatoes
 2 Cucumbers, Large
 10 Radishes, Medium
 ½ Red Onion
 1 cup Parsley, Chopped
 ½ tsp Garlic, Crushed
 1 tsp Black Pepper
 1 tsp Onion Powder
 2 tsp Dijon Mustard
 2 tsp Dill, Dried or 2 tbsp Fresh Dill
  cup Apple Cider Vinegar
 ¼ cup Vegan Mayo
 2 tsp Salt, to Taste
 1 Juice of a Lemon
 1 cup Sour Cream

Using a large pot, boil potatoes in SALTED water until done (use a fork to test for tenderness). I am GUESSING if you are attempting this recipe you've boiled a tater or two in your life...but if not: Bring SALTED water to a boil on HIGH. Add potatoes, cover and reduce heat to medium until reaching desired tenderness. A fork should easily piece the potato and it usually takes about 15-20 minutes. For further details...ASK GOOGLE. OR Alexa...she works, too.


Strain boiled potatoes and rinse with cool water. When they are cool enough to handle (dude, obviously...) go ahead and slice them into 4-6 cubes per potato. Place into a big-arse mixing bowl and set aside to cool further. Personally, I like a COLD tater salad (this is totally a household debate) so I pop mine into the fridge while I finish the dressing!


Give a nice rough chop to all the herbs and veggies. Sizing here is up to you. Me? I like my cukes in cubes and my radishes in thin discs. The rest...a basic dice. Make sure you cut the parsley and dill small enough or your kiddos might whine. Just sayin'.

Oh, and regarding those cukes...don't scoop out the seeds. That cold wet center contributes to the overall moisture of the dish. However, if you have fussy eaters that don't want the peel in the mix - this is fine.


All of the rest of the items (like...anything listed here that is not a vegetable or a potato)? Dump it together in a separate bowl and you've got your dressing. WHEE!


Now...slam it all together. I find it's easiest to fold the herbs into the dressing first and then dump that into my big-arse bowl of the taters and chopped veggies. MIX IT UP. But don't go too crazy cowboy - you don't want to massacre your taters and end up with a weird cold mashed potato and veggie porridge.


Add salt & pepper to suit your taste buds....and EAT! (Hint Hint: We love pairing tater salad with a big, juicy vegan burger.)

Tip: If you prefer a creamier tater salad...add a little mayo or sour cream. A more vinegary one, add a splash more of ACV. More mustardy?...Well, you get the drift.

Nutrition Facts

Serving Size 1

Servings 0