Creamy Cucumber Radish Salad over Roasted Potatoes
Warm, crispy roasted potatoes meet cool, creamy cucumber salad—and somehow, it just works. A simple, unexpected combo straight out of Ohio’s Amish Country that’s about to become your new favorite side dish.
I spent over a decade living in Ohio’s Amish Country, and during that time, I picked up more than a few delicious traditions—including this unexpectedly perfect pairing. At first glance, warm potatoes topped with a chilled, creamy cucumber salad might seem like a strange combo... but trust me, it just works. The contrast of textures and temperatures makes every bite feel balanced and cozy.
Traditionally, this dish is made with peeled, boiled potatoes, but I love roasting mine instead. It gives the spuds a golden, crispy edge and adds an extra layer of flavor without much extra effort. While the Amish version isn’t exactly vegan, I’ve found that swapping in dairy-free mayo (I love the one from JUST) and Tofutti sour cream keeps things creamy and satisfying—without missing a beat. Even if you're not fully plant-based, this one’s a quick, easy veggie-forward recipe that’s perfect for a busy weeknight.
Why You’ll Love This Recipe
Warm roasted potatoes meet cool, creamy salad
Seasonal, flexible, and easy to scale
A crowd-pleaser perfect for summer gatherings
Easy to make dairy-free or fully plant-based
Ingredients You’ll Need
For the Potatoes:
Baby golden potatoes (or any you like!)
Olive oil
Salt and pepper, to taste
Garlic powder & onion powder
For the Salad:
Cucumbers, thinly sliced
Radishes, thinly sliced
Yellow or white onion, thinly sliced
Mayo (vegan or traditional)
Sour cream (vegan or traditional)
White sugar
Vinegar (white or apple cider)
Lemon juice
Salt and pepper, to taste
Onion and garlic powder
Fresh herbs (dill, parsley, or thyme)
How to Make It
Step 1: Roast the Potatoes
Preheat oven to 375°F. Halve your baby potatoes and toss them with olive oil, salt, pepper, garlic powder, and onion powder. Spread out on a baking sheet and roast for 15–20 minutes, flipping halfway through, until fork tender and golden brown.
Step 2: Prep the Veggies
Use a mandolin or sharp knife to thinly slice cucumbers, radishes, and onion into medallions. Adjust thickness based on your preference.
Step 3: Make the Dressing
In a bowl, mix equal parts mayo and sour cream with a splash of vinegar, a squeeze of lemon juice, and a pinch of sugar. Season with salt, pepper, garlic powder, and a handful of fresh herbs. The dressing should be thicker than usual—similar to ranch—since the cucumbers will release moisture.
Step 4: Toss and Chill
Toss the sliced veggies in the dressing and refrigerate while the potatoes finish roasting. The chill helps the flavors meld.
Step 5: Assemble and Serve
Serve creamy salad over warm potatoes, garnished with black pepper and fresh herbs. For gatherings, keep the salad and potatoes separate until serving to preserve texture and temperature.
Final Thoughts
This cozy-meets-crisp recipe is perfect for late summer evenings, garden dinners, or just cleaning out the fridge. It’s endlessly customizable and packed with flavor—even better when shared.