This authentic German cucumber potato salad combines tender potatoes and crisp cucumbers with a tangy dressing made from white wine vinegar and beef or vegetable broth. It's a refreshing and flavorful dish that's perfect for summer picnics or as a side for hearty German mains.
This authentic German cucumber potato salad is a perfect addition to any meal, offering a refreshing and flavorful side dish. Pair it with hearty mains like bratwurst or my delicious German Frikadellen for a classic German experience.
For a complete summer spread, consider serving this salad with other German favorites like my German pasta salad or German dill pickle potato salad. These dishes are ideal for picnics and barbecues, bringing a variety of flavors and textures to your table.
German Cucumber Potato Salad Ingredients
To make this German cucumber potato salad you'll need the following ingredients:
- Potatoes: Use waxy potatoes like Yukon Gold for their ability to hold their shape and provide the ideal texture for this German cucumber potato salad.
- Cucumber: Regular cucumber adds a refreshing crunch that complements the tender potatoes perfectly.
- Onion: Yellow onion brings a subtle sweetness and a bit of sharpness to balance the other flavors in the salad.
- Beef broth: Use beef broth for a rich, savory base, or substitute with vegetable broth to keep the dish vegetarian and vegan-friendly.
- White wine vinegar: Regular white wine vinegar or another type of white vinegar adds a tangy brightness that lifts the overall flavor of the salad.
- Dijon mustard: Dijon mustard or German mustard adds a hint of sharpness and depth to the dressing.
- Fresh herbs (optional): Adding some fresh dill, parsley, or chives can really boost the flavor and add a pop of color. So definitely add fresh herbs of your choice if possible!
How to make this German cucumber potato salad
Boil the potatoes. First, place the potatoes in a pot filled with hot water. Add some salt, cover the pot, and let the potatoes cook for around 20-25 minutes until tender. Then drain and set aside.
Prepare the salad dressing. Next, start preparing the dressing. Add the diced onion and beef broth to a saucepan, cover, and gently simmer until the onion softens. Then add the white wine vinegar, mustard, salt, and pepper. Simmer for another minute, then lower the heat to keep the dressing warm.
Slice the potatoes. While the dressing simmers, peel the potatoes and cut them into slices while they are still warm.
Add the dressing. Now pour the warm dressing over the sliced potatoes. Gently toss everything and let the potatoes soak up the broth for about 15 minutes. Occasionally, give the potatoes another gentle toss.
Combine. Now add the vegetable oil and cucumber slices. Toss again and let everything sit until the cucumber slices have softened.
Finish and serve. Check the seasoning and add more salt, pepper, or white wine vinegar to taste. Garnish with fresh herbs (like parsley or dill) and enjoy!
Tips & Notes
- Use waxy potatoes. Waxy potatoes like Yukon Gold hold their shape better after cooking, giving your German cucumber potato salad the perfect texture. Otherwise, you might end up with a lot of mushy and small potato pieces.
- Don't rinse the potatoes. Keep the potatoes hot after boiling to ensure they soak up the dressing and absorb all the flavors.
- Use fresh herbs. Fresh herbs like dill or parsley add an extra layer of flavor and a burst of freshness to the salad. So if possible, add your favorite fresh herbs!
- Let the potatoes sit in the dressing. Allow the potatoes to sit in the dressing for a while so they can soak up and thicken the dressing, enhancing the overall taste.
- Don't worry if the dressing tastes very strong initially. It's meant to have strong flavors that will become more balanced as they mix with the potatoes.
How to serve this German cucumber potato salad
- Serve it alongside delicious German mains. This German cucumber potato salad is the perfect side dish for German mains such as Frikadellen, Schnitzel, or Bratwurst. They go super well together and are perfect for turning this cucumber potato salad into a hearty German meal.
- Pick another type of protein to make your meal more satisfying. You could prepare delicious fish or try some of my other recipes that would go really well with this potato salad. I absolutely love to enjoy it with my air fryer parmesan crusted chicken, chicken patties, or crispy air fryer chicken wings.
- Prepare vegetable side dishes or a side salad to add more color to your plate. A simple side salad with balsamic vinaigrette would be an amazing addition to your meal!
Frequently Asked Questions
For potato salads, I always recommend using waxy potatoes like Yukon Gold! They hold their shape really well and have the best flavor.
Yes, I'd actually recommend preparing it ahead of time so that the potatoes have plenty of time to sit in the dressing. Also, it really helps the salad to develop its flavor!
Yes, just use vegetable broth instead of beef broth. It's going to taste just as delicious!
I recommend serving it alongside Frikadellen, Schnitzel, or bratwurst. For more ideas, feel free to check out the post.
Sure! You can either serve it at room temperature or cold. Just serve it the way that you like it most, both options are great.
You can store leftovers in an airtight container in your refrigerator for 4-5 days. When you make this salad, I actually recommend making a few extra servings as the salad tastes just as amazing (or even better) the next day.
More simple and refreshing recipes
If you love to prepare simple and light dishes on warm days, I recommend checking out the following recipes. They taste amazing and feel super refreshing!
- German Pasta Salad
- Pesto Caprese Pasta Salad
- Creamy Greek-Style Pasta Salad
- Turkish-Style Dill Potato Salad
- Herbed Potato Salad with Mustard Vinaigrette
German Cucumber Potato Salad
Ingredients
- 2 pounds yellow potatoes
- ½ medium-sized yellow onion finely diced
- 1 cup beef broth or vegetable broth
- 2 tablespoons white wine vinegar more to taste
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 2 tablespoons vegetable oil
- ¾ cucumber thinly sliced
- fresh herbs (optional, for garnish) like parsley, dill, or chives
Instructions
- First, place the potatoes in a pot filled with hot water. Add some salt, cover the pot, and bring the water to a boil. Then reduce to a simmer and let the potatoes cook for around 20-25 minutes until tender. Then drain and set aside.2 pounds yellow potatoes
- A few minutes before the potatoes finish cooking, start preparing the dressing. Add the diced onion and beef broth to a saucepan, cover, and gently simmer over low heat until the onion softens. Then add the white wine vinegar, mustard, salt, and pepper. Simmer for another minute, then lower the heat to keep the dressing warm.½ medium-sized yellow onion, 1 cup beef broth, 2 tablespoons white wine vinegar, 2 teaspoons Dijon mustard, salt and pepper
- In the meantime, peel the potatoes and cut them into slices while they are still warm. Use a fork to hold the potatoes and peel them with a knife if they are too hot. Place the potato slices in a mixing bowl.
- Now pour the warm dressing over the sliced potatoes. Gently toss everything and let the potatoes soak up the broth for about 15 minutes. Occasionally, give the potatoes another gentle toss.
- Now add the vegetable oil and cucumber slices. Toss again and let everything sit until the cucumber slices have softened.2 tablespoons vegetable oil, ¾ cucumber
- Check the seasoning and add more salt, pepper, or white wine vinegar to taste. Garnish with fresh herbs (like parsley or dill) and enjoy!fresh herbs (optional, for garnish)
Notes
- It's important to pour the dressing over the potato slices while they are still warm so that they soak up the dressing and thicken it. So don't rinse the potatoes with cold water and use them immediately.
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