This German cucumber potato salad is a light and tangy side dish made with tender potatoes and crisp cucumbers tossed in a warm vinegar-broth dressing. It's refreshing, mayo-free, and perfect for summer barbecues or alongside hearty German mains.
This German cucumber potato salad is one of those recipes I grew up eating and never get tired of making. It's a classic in Germany - especially in the southern regions - where potato salads are almost always made with a vinegar and broth-based dressing rather than mayo.
The result is something lighter and more refreshing, which makes it ideal for warmer months. If you love this style of salad, you'll also want to try my German pasta salad (Nudelsalat), which is another staple at every German barbecue, or my German potato salad for a version without the cucumber.
German Cucumber Potato Salad Ingredients
To make this German cucumber potato salad you'll need the following ingredients:
- Potatoes: Waxy potatoes like Yukon Gold are a must here. They hold their shape after boiling and slicing, so you get clean, intact pieces rather than a mushy mess. Starchy potatoes like Russets would fall apart and turn the whole salad into a paste - so stick with waxy varieties.
- Cucumber: A regular cucumber works perfectly and adds that refreshing crunch that balances the soft, warm potatoes. You'll want to slice it thin so the pieces soften slightly as they sit in the dressing. If you have a mini or English cucumber, that works too - just skip the peeling since the skin is thinner.
- Onion: Yellow onion, finely diced. It gets simmered in the broth, which mellows out its sharpness and brings a gentle sweetness to the dressing instead of that raw onion bite.
- Beef broth: This is the base of the dressing and what gives the salad its savory depth. The warm broth gets poured over the sliced potatoes so they absorb all that flavor as they sit. For a vegetarian or vegan version, vegetable broth works just as well.
- White wine vinegar: Adds the tangy brightness that makes this salad so refreshing. You can also use another type of white vinegar, but white wine vinegar gives it the most balanced, slightly fruity acidity.
- Dijon mustard: A couple of teaspoons add a subtle sharpness and help bring the dressing together. German mustard works too - it has a similar profile with a bit more bite.
- Fresh herbs: Dill, parsley, or chives (or a combination) add a pop of color and a fresh, aromatic finish. They're technically optional, but I always recommend adding them - they really complete the dish.
How to make this German cucumber potato salad
Boil the potatoes. Place the potatoes in a pot filled with hot water, add some salt, cover, and bring to a boil. Reduce to a simmer and cook for around 20-25 minutes until tender all the way through. Then drain and set aside - but don't rinse them with cold water, because you want them warm for the next step.
Prepare the dressing. While the potatoes are finishing up, get the dressing going. Add the finely diced onion and beef broth to a saucepan, cover, and gently simmer over low heat until the onion softens. Then stir in the white wine vinegar, mustard, salt, and pepper. Let everything simmer for another minute, then lower the heat to keep the dressing warm until you're ready to use it.
Slice the potatoes. As soon as the potatoes are cool enough to handle - but still warm - peel and cut them into slices. Use a fork to hold them steady and a knife to peel if they're too hot. Place all the slices into a large mixing bowl.
Add the dressing. Pour the warm dressing over the potato slices and gently toss everything together. Then let the potatoes sit and soak up the broth for about 15 minutes, giving them an occasional gentle toss. This step is key - it's what gives the salad its rich, flavorful base.
Combine with cucumber. Now add the vegetable oil and thinly sliced cucumber. Toss again and let everything sit until the cucumber slices have softened slightly and absorbed some of the dressing.
Season and serve. Check the seasoning and add more salt, pepper, or white wine vinegar to taste. Finish with a generous garnish of fresh herbs and serve.
Tips & Notes
- Use waxy potatoes - this is non-negotiable. Waxy potatoes like Yukon Gold hold their shape after boiling and slicing, which is exactly what you want for a potato salad. Starchy potatoes will crumble and turn the salad into something closer to mashed potatoes, so make sure you pick the right variety.
- Don't rinse the potatoes after boiling. Keeping them warm ensures they absorb the dressing properly. If you rinse them with cold water, they'll be too cool and the broth won't soak in the way it should - and that's where most of the flavor comes from.
- Let the potatoes sit in the dressing. This is the most important step. Give them at least 15 minutes to absorb the warm broth and vinegar mixture. The longer they sit, the more flavorful and cohesive the salad becomes. As the potatoes cool down, they also thicken the dressing naturally.
- Don't worry if the dressing tastes very strong at first. The vinegar and mustard are concentrated before mixing with the potatoes. Once everything comes together and the potatoes absorb the liquid, the flavors balance out.
- Add the cucumber at the end. If you add the cucumber too early, it releases water and dilutes the dressing. Tossing it in after the potatoes have already soaked up the broth keeps the texture and flavor exactly where you want it.
How to serve German cucumber potato salad
- With German mains: This salad is a natural pairing with Frikadellen, Schnitzel, or bratwurst. It's also the kind of side that belongs at every German barbecue - especially alongside something like my German pasta salad for a proper spread.
- With grilled or roasted protein: If you're not going the traditional German route, this salad pairs well with grilled chicken, roasted salmon, or even something like my air fryer parmesan crusted chicken. The tangy dressing cuts through richer proteins nicely.
- With a fresh side salad: Add a simple green salad or my cucumber dill salad for more color and freshness on the plate. A light balsamic vinaigrette on the greens pairs well without competing with the potato salad's dressing.
Variations
- Try different herbs: While dill and parsley are the classic choices, chives add a mild onion flavor that's also great here. In the summer, fresh mint or basil can give it a completely different but equally delicious twist.
- Add radishes for extra crunch: Thinly sliced radishes bring a peppery bite and even more texture to the salad, which is a nice addition if you want to bulk it up with more vegetables.
- Make it vegan: Simply swap the beef broth for vegetable broth. The rest of the recipe is already plant-based, so it's an easy adjustment without any loss of flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. This salad actually tastes even better the next day once the flavors have had more time to develop, so it's a great make-ahead option for picnics, barbecues, or meal prep. Serve it cold or at room temperature - there's no need to reheat. If the salad has thickened in the fridge, you can loosen it up with a small splash of broth or vinegar before serving.
Frequently Asked Questions
Waxy potatoes like Yukon Gold are the best option because they hold their shape after boiling and have a smooth, creamy texture that's perfect for potato salads. Avoid starchy varieties like Russets, which tend to fall apart.
Yes, and I'd actually recommend it. The flavors develop and deepen as the salad sits, so making it a few hours ahead or even the night before gives the best results. Just store it in the fridge and give it a good toss before serving.
Absolutely - just use vegetable broth instead of beef broth. Everything else in the recipe is already plant-based, so it's a simple swap.
Both options work well. It tastes great warm right after assembling, at room temperature after it's had time to sit, or cold from the fridge the next day. Serve it however you like it best.
The main difference is the addition of cucumber, which adds a refreshing crunch and makes the salad feel lighter. The vinegar-broth dressing base is the same style you'll find across southern Germany.
Keep leftovers in an airtight container in the fridge for up to 4-5 days. The salad keeps well and many people find it tastes even better the next day.
More Summer Salads and German Favorites
If you enjoyed this German cucumber potato salad, here are a few more recipes that are perfect for warm weather or your next barbecue spread:
- German Pasta Salad (Nudelsalat)
- Dill Pickle Potato Salad
- Creamy Greek-Style Pasta Salad
- Balsamic Summer Pasta Salad
- Mediterranean Cucumber Tomato Salad
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. Don't rinse the potatoes with cold water - use them immediately.
- Add the cucumber slices at the end, after the potatoes have already absorbed the broth. Adding them too early can dilute the dressing.
- Don't worry if the dressing tastes very strong before mixing - the flavors balance out once the potatoes absorb the liquid.
- This salad tastes great warm, at room temperature, or cold. It's a perfect make-ahead dish - the flavors develop even more as it sits.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
- For a vegan version, swap the beef broth for vegetable broth.
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