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
A 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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Heidi’s German Potato Salad
Potato salad with a delicious unique tart flavor.
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:
Peel the potatoes and cut them into slices that are about 1/4 of an inch thick.
In a large sauce pan add water and salt. Heat the pan on medium heat and bring the water to a boil.
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.
Drain potatoes and let them cool.
For the Potato Salad:
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.
Into a medium size bowl, shred the cucumbers. Save some of the skin, and shred for garnish.
To the bowl with the cucumber, add diced onion and stir. Set aside for a moment.
For the Dressing - In a small bowl, add the oil and vinegar. Whisk together and set aside.
In a large bowl, add the potatoes (cooled), cucumbers and onion.
Whisk the oil and vinegar again and add it to the potato mixture. Add salt and pepper.
With a soft spatula, gently mix together.
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).
Garnish with leftover shredded cucumber skin.
This is best served at room temperature. Store leftovers in the refrigerator.
