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Cucumber Potato Salad

Total Time

Prep/Total Time: 15 min.


2 servings

WHEN my husband had heart surgery, I had to look for recipes that were nutritious yet tasty. With just a touch of mayonnaise, this potato salad filled the bill. The quantity is just right for the two of us. When I use the microwave to cook the potatoes, I can serve it up in no time. -Martha Campbell, Belton, South Carolina


  • 2 medium red potatoes, cooked and cubed
  • 2 to 3 tablespoons mayonnaise
  • 1 tablespoon dill pickle relish
  • 1 tablespoon diced pimientos
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1 medium cucumber, sliced
  • 2 tablespoons chopped pecans, toasted


  1. In a large bowl, combine the first seven ingredients. Place cucumber slices in a fan shape on two salad plates; top with potato salad. Sprinkle with pecans.

Nutrition Facts

1 each: 269 calories, 17g fat (2g saturated fat), 5mg cholesterol, 461mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 5g protein.

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