German Potato Salad with Cucumber
German potato salad with a unique and delicious tart flavor.
This potato salad has a great bite to it.
It’s made with just a handful of ingredients and is one of those recipes where “less is more” because it tastes so amazing with so few ingredients.
The main ingredients are potatoes, cucumbers and onion.
And the wonderful tart flavor comes from apple cider vinegar and salt.
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 mayonnaise based salads.
The apple cider vinegar, cucumbers and diced onions are a perfect match with the potatoes.
The following recipe makes approximately 6 servings and actually tastes best when served at room temperature.
Here are more salad recipes you may like “Simple Coleslaw“, “Potato Salad with Egg” and “Elbow Macaroni Salad“.
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 cut them into widthwise slices that are about ¼ 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 (cooking time is about 6 minutes).
Be careful not to overcook them or they’ll be too soft.
Drain the 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 then ¼ inch of skin showing.
Into a medium size bowl…
…shred the cucumbers.
Save some of the skin and shredded cucumber for garnish.
For the Onion – Dice the onion and…
…add it to the bowl with the shredded cucumber. Set aside.
For the Dressing – In a small bowl…
…add canola oil and apple cider vinegar.
Whisk together and set aside.
In a large bowl, add the cooled potatoes, cucumbers and onion.
Whisk the oil and vinegar again and add it to the large bowl.
With a soft spatula, gently mix together. Add salt and pepper.
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.
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More Recipes with Potatoes You May Like:
Potato, Egg and Cheese Scramble
Baked Herb and Parmesan Potato Slices
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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 widthwise 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 overcook them or they'll 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 of 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 canola oil and apple cider vinegar. Whisk together and set aside.
- In a large bowl, add the cooled potatoes, 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 tastes best when served at room temperature. Store leftovers in the refrigerator.
