Coupon Clipping Cook

Heidi’s German Potato Salad

This potato salad has a great bite to it.

The apple cider vinegar, cucumbers and diced onions are a perfect match with the potatoes.

It’s the salt in this dish that really brings out the flavors.

German potato salad recipes often include bacon, and as much as I love bacon I actually like that this recipe doesn’t have bacon in it because the simplicity of the ingredients really works.

This dish is light and fresh and is a nice change from the mayonnaise based salads.

The following recipe makes approximately 6 servings and actually tastes best when served at room temperature.

Let’s check out the ingredients.

Potatoes, onion, canola oil, apple cider vinegar, cucumbers, salt and pepper

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Potatoes:

Peel the potatoes….

…and slice the potatoes widthwise about ¼ inch thick.

Boil the potatoes in salted water until you can slice them with a knife.

Cooking time is about 6 minutes.  Be careful not to cook them too long or they will be too soft.

Drain the potatoes and let them cool.

For the Cucumbers:

Peel the cucumbers in ¼ inch strips, staggering the peels so that there is ¼ inch peeled then ¼ inch skin showing.

Save some of the skin and shred for garnish.

Shred the cucumbers and put them into a medium size bowl.

For the Onion:

Dice the onion and…

…add to the bowl with the shredded cucumber in it.  Set aside.

For the Oil and Vinegar:

In a small bowl,

Add 5 tablespoons each of the oil and vinegar.  Whisk together.  Set aside.

For the Salad:

In a large bowl, add the potatoes (cooled), cucumbers and onion.  Whisk the oil and vinegar again and add to the bowl.

With a soft spatula, gently mix the ingredients together.  Salt and pepper to taste.  The salt really makes this dish pop so as you taste-test the salad, consider using more salt if you’re not tasting a tart flavor.

Garnish with leftover shredded cucumber skin.

This tastes best when served at room temperature.

Store any leftovers in the refrigerator.

Wunderbar Kartoffelsalat.

enjoy.

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Print Recipe

Heidi’s German Potato Salad

Potato salad with a delicious unique tart flavor.

Course Salad, Side Dish
Cuisine German
Keyword German Potato Salad, Potato Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients

For the Potatoes:

  • 6 medium to large size russet potatoes for smaller potatoes increase to about 9
  • 3 dashes salt for the boiling water

For the Potato Salad:

  • 2 cucumbers
  • 1 small yellow onion peeled and diced
  • 5 tablespoons apple cider vinegar
  • 5 tablespoons canola oil
  • 3 dashes salt or to taste
  • 3 dashes ground black pepper or to taste

Instructions

For the Potatoes:

  1. Peel the potatoes and cut them into slices that are about 1/4 of an inch thick. 

  2. In a large sauce pan add water and salt.  Heat the pan on medium heat and bring the water to a boil.  

  3. Boil the potatoes until they can be sliced with a knife (about 6 minutes). Be careful not to cook them too long or they will be too soft. 

  4. Drain potatoes and let them cool.

For the Potato Salad:

  1. For the Cucumbers - Peel the cucumbers in ¼ inch strips staggering the peels so that there is ¼ inch peeled, and then ¼ inch skin showing. 

  2. Into a medium size bowl, shred the cucumbers.  Save some of the skin, and shred for garnish.

  3. To the bowl with the cucumber, add diced onion and stir.  Set aside for a moment.

  4. For the Dressing - In a small bowl, add the oil and vinegar. Whisk together and set aside.  

  5. In a large bowl, add the potatoes (cooled), cucumbers and onion. 

  6. Whisk the oil and vinegar again and add it to the potato mixture.  Add salt and pepper.

  7. With a soft spatula, gently mix together. 

  8. Do a taste test and add more salt if needed (the salt really makes this dish pop so consider using more salt if you’re not tasting a tart flavor).  

  9. Garnish with leftover shredded cucumber skin. 

  10. This is best served at room temperature. Store leftovers in the refrigerator.

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