Classic Southern Sides Recipes: Cucumber Onion Salad & Potato Salad

It’s BBQ season. And we’ve been doing a lot of it at home, so we’ve been expanding our repertoire of Texas cuisine, and these two recipes we tried over the weekend are SO delicious I just had to share.

Potato Salad

In the South, no two potato salads are alike, and everyone has a preference. But let’s be real – is there anyone out there who really prefers that yellowy pre-made grocery store abomination? I prefer something with a little less mayo, and a little less the color of Big Bird. To me, a good potato salad has more potato than anything else, and could handle a little BBQ sauce for enhanced flavor without tasting weird.

So this one from (gasp!) the New York Times, ended up being exactly what I was looking for. (Texan approved. Unlike those “other salsas” in the Pace Picante commercials. Lol.)


  • 3 pounds red new potatoes
  • ¼ cup red wine vinegar
  • 3 tablespoons whole grain Dijon mustard
  • ½ cup olive oil
  • 6 scallions, chopped
  • ½ cup chopped parsley
  • ¼ cup chopped dill
  •  Salt and pepper

What to do: 

  1. Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
  2. Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
  3. Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Cucumber Onion Salad

This is one of my FAVORITES from childhood, and years ago I made the mistake of trying to recreate it on my own and it turned out super gross. Then when I actually found this recipe from Add a Pinch, I realized my mistake – no sugar. Turns out, pickles need sugar too. (Who knew?)


  • 2 cucumbers peeled and sliced
  • half medium Vidalia onion
  • 1/2 cup white vinegar
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 clove garlic finely minced
  • 1/2 cup water

What I did:

  • Substituted half a Vidalia for a whole red onion (I love pickled onions, and these have more flavor!)
  • Substituted regular cucumbers for English/hothouse cucumbers so I wouldn’t have to peel any skin
  • Used a mandolin to make all the slicing go super fast
  • Doubled the recipe and put everything in mason jars so it would last longer


Leave a Reply

Your email address will not be published. Required fields are marked *