Potato Salad Cucumber Substitutes: Here are Some Recommended Alternatives

Potato salad is one of those homey dishes that are easy to make.

Nowadays, it is a standard side dish that can be found at any convenience store.

However, depending on the season, cucumbers, one of the ingredients, may not be available at some supermarkets, or you may forget to buy them when you are ready to make it! It can happen.

Oh no! I don’t have any cucumbers. What should I do?

In this article, I’ll introduce you to some substitutes for cucumbers in potato salad.

If you are having trouble, please read this article.

What are the points to consider when choosing a substitute?

Cucumbers are a great substitute for potato salad because the green color of the cucumbers brings color to the potato salad and makes it look more attractive.

It also accentuates the crunchy texture.

When the whole thing is mixed together nicely, the aroma and flavor of the potato, the heart of the potato salad, mixes with the cucumber and other vegetables to create a deeper, more complex harmony.

The key to finding a substitute for cucumbers is simple.

  • It should be green in color.
  • It should have a different texture from potatoes to accentuate the flavor.
  • It must be compatible with the mayonnaise flavoring.

These are the three points.

With these three points in mind, let’s take a look at some recommended substitutes!

7 substitutes for cucumbers

Substitute for cucumbers in potato salad 1: Lettuce


Lettuce, with its crunchy texture, is a good substitute for cucumbers.

There are different types of lettuce, such as sunny lettuce, leaf lettuce, and romaine lettuce, each with a slight difference in texture, but basically, any of them will do.

Some types, such as green leaves and salad greens, are shipped year-round, so they are easy to find.

Lettuce is also low in calories, yet contains a wealth of vitamins, fiber, carotene, and potassium.

To use lettuce as a substitute, tear it into small pieces with your hands, salt it since it contains a lot of water, rinse it when it is soft, squeeze it well, and add it to potato salad.

The freshness of the cucumbers will wear off quickly, so cook them as soon as possible.

Cucumber substitute for potato salad 2: Edamame


Edamame, like cucumbers, is in season during the summer, but nowadays frozen edamame is also available, and as a snack, it is always available in the side dish section of supermarkets, so it is easy to find throughout the year.

Edamame is rich in dietary fiber, potassium, magnesium, iron, vitamin B1, etc., and also contains folic acid, carotene, and vitamin C, making it a highly nutritious food.

Because of their pods, they have the advantage of not losing much of their nutritional value when boiled.

When raw, blanch and rinse them as usual, sprinkle with a little salt, put them in a frying pan with a cup of water, cover, and boil for about 8 minutes.

Remove the contents from the pods and mix them into the potato salad. The salty flavor of the edamame enhances the overall taste of the potato salad, and the bright green color adds a splash of color.

The bright green color will add color to the salad, and the crunchy texture will add a nice accent.

Substitute for cucumbers in potato salad 3: Cabbage


Cabbage, like cucumbers, can be added raw for a crunchy texture.

The key to making the cabbage blend in nicely without overpowering it is to cut it into strips.

It is best to add about half the amount of potatoes.

It can be added raw, as it will become less crumbly and moist as it mixes with other seasonings.

Cabbage is also rich in vitamin C and calcium, especially cabbage, which protects the stomach mucosa.

The core of the cabbage also contains more calcium, potassium, phosphorus, and magnesium than the leaves, so you can add more if you like.

It is hard, so cutting it into thin shavings will make it more crunchy.

Cabbage can be found in supermarkets all year round, but depending on the season, spring cabbage has a different texture: it contains more water and is softer, while winter cabbage has firmer leaves.

However, depending on the season, spring cabbage has a softer texture with more water, while winter cabbage has firmer leaves.

Substitute for cucumbers in potato salad 4: Asparagus


Asparagus is bright green, long and thin, with a slightly bitter flavor that is highly nutritious.

It is high in vitamins, minerals, and folic acid, and also contains aspartic acid, an amino acid that converts lactic acid into energy, which is not found in other vegetables.

Green asparagus is often seen in supermarkets, but white asparagus is also available.

However, if you don’t have any, white asparagus can be used to add texture and nutrients.

Cut the asparagus into 3 cm long pieces. Boil them in salted water and add them to potato salad.

The asparagus will give the potato salad a hearty and attractive appearance.

Substitute for cucumbers in potato salad 5: Green peas

Green peas

Green peas are in season from late spring to early summer, and while some are shipped as fresh beans, most are canned or frozen.

Most of them are processed into canned and frozen products. The most familiar ones are in mixed vegetables.

Green peas tend to play a minor role in cooking, but they are surprisingly nutritious and have one of the highest levels of dietary fiber among vegetables.

They are rich in minerals, vitamins, and pantothenic acid, as well as starch and protein unique to legumes.

Their crunchy texture and slightly sweet flavor add depth of flavor to potato salad, and their bright green color makes potato salad look gorgeous and pretty.

If you are using fresh pea pods, boil them in salted water for 2-3 minutes before adding. For frozen ones, bring to a boil and boil for about 1 1/2 minutes.

If you are using frozen ones, boil them for about a minute and a half, and then let them cool slowly so they don’t wrinkle and look nice.

Substitute for cucumbers in potato salad 6: Broccoli


Broccoli is an easy to use food that can be stir-fried or boiled and is particularly rich in vitamin C. In terms of nutrition, broccoli is a good source of folic acid, vitamin E, and vitamin K.

It is also famous for its high nutritional value, providing folic acid, vitamin E, vitamin K, potassium, and dietary fiber.

To add to potato salad, first, separate the broccoli into small bunches, cut off the skin from the stems, and slice into rounds. Then boil it over high heat for 3 to 4 minutes before combining.

It is also recommended to start boiling the potatoes first, and after about 5 minutes, add the broccoli to the same pot and boil them together to save time.

Since broccoli is a large bunch, mash it together with the potatoes with a spatula after boiling to get a smooth taste and texture.

Broccoli also goes well with mayonnaise and vinegar, so although it has a different texture from cucumber, the flavors blend well and it is delicious to eat.

Substitute for cucumbers in potato salad 7: Spinach


Spinach has a strong acerbic taste, but boiling it for a minute or so will remove the acerb and mellow the taste.

Be sure to remove the scum.

You can use the whole bag for 4 potatoes, as it will lose a lot of its bulk when boiled.

There is also a type of spinach called “salad spinach” that can be eaten raw without the acrid taste. This is convenient because it can be used as-is.

Spinach is a nutritious green vegetable rich in B-carotene, calcium, magnesium, iron, and vitamin C.

Boil spinach, cut it into 3 cm pieces and add it to potato salad.

Moist texture and blend well with potatoes, mayonnaise seasoning is also good, not only for color but also will be very easy to eat.


  • The role of cucumbers in potato salad is the crispy crunch (accent) and the gorgeous appearance that the bright green color brings.
  • The key to choosing a cucumber substitute is that it should be green, have an accent in texture, and go well with mayonnaise.
  • The following seven substitutes for cucumbers in potato salad are recommended.
  • [Lettuce, edamame, cabbage, asparagus, green peas, broccoli, spinach