A few months back I came across a Persian cooking video that left an impression and I could not get it out of my head. I was so impressed with how the cooking instructor styled her Potato Salad that I knew I had to make it myself one day.

Hence, this how this post for Iranian Potato Salad Wrapped in Cucumber Slices came about, perfect for this upcoming Labor Day weekend BBQ or gatherings!


While this presentation is very impressive and fancy looking, it does take a little patience to prepare. But I think that the labor is well worth the final result. The combination of the potato salad and fresh cucumbers is delicious. In the video the cooking instructor says that you can use any potato salad you wish in this recipe. I was very curious to prepare the one that she gives partial recipe for to see how it tastes. The opinion on this specific potato salad was a bit divided and the reason for that it’s the fact that it’s not your traditional Easter or Western potato salad.

Iranians associate potato salad with Salad Olivieh and its traditional ingredients.  Non-Iranians associate potato salad with having pickles, egg, and celery. This potato salad is a departure from both. Personally, I love having pickles in my potato salad but there is something about this salad that I really like.  The Sous Chef initially commented that this recipe had a strong dill flavor, yet after the first spoonful he kept on eating more. That’s pretty much how I describe this potato salad; you’ll taste it, then think to your self, “hmm, this is different,” but then you’ll want to continue eating it.

Another aspect of this salad that I really liked is the fact that it’s made with mostly firm yogurt and very little mayo. I highly suggest that you use fresh dill for this recipe. Now onto the recipe!

Ingredients (serves 8-10)
Adapted from recipe from above video

3 lb potatoes
1 medium carrot
2 cups peas
1 1/2 cup firm yogurt such as Lebni
2 tbsp mayonnaise
2-3 tbsp dill
1 tbsp lime juice
2 tbsp olive oil
salt & pepper
8-10 Persian cucumbers
curly leaf parsly
spring onions

Cook potatoes, then peel and cut into cubes. Place in a large mixing bowl and allow to cool to room temperature.

Grate carrot and add to potatoes along with peas. Then toss to mix.

In a bowl add yogurt and mayo.

Add enough salt and pepper to season the whole salad. In my case I added about 1 1/2 teaspoons. Mix well.

Add rough chopped fresh dill. Depending on your taste preference add 2 or 3 tablespoons. I love dill, so I added 3 tablespoons. Mix well.

Add dressing to the salad and mix well. Taste for seasoning and adjust as needed. Wrap salad in saran wrap and place in the fridge to cool down.

With a mandoline slice cucumbers.

In a Bundt cake pan, carefully arrange cucumber slices making sure that each slice overlaps the other starting with the outside wall.

Next cover the inside wall and place a row of cucumbers at the bottom if slices are not long enough to overlap each other at the bottom to the pan.

Scoop in the potato salad pressing down firmly. Then even out the top. Cover tightly with saran wrap and place in the fridge for at least one hour. I recommend not keeping this salad in the fridge for too many hours as the cucumber’s moisture will make it watery. Mine stayed in the pan for about 3 hours and it was fine.

Once ready to serve carefully invert the pan onto a flat serving dish. Mix together lime juice and olive oil, then evenly pour over the “cake.” Sprinkle cucumber slices evenly with salt.

To style add curly leaf parsly or any other type of herb to hole in the middle. Then add radishes and spring onions for more decoration around the cake.

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