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+ servings
German Potato Salad

German Potato Salad with Cucumber

German potato salad with a unique and delicious 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


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


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.