German Cucumber Potato Salad

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German Cucumber Potato Salad

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.

Prep Time30

Cook Time20

Total Time50

Course: Salad, Side Dish

Cuisine: German

Keyword: german cucumber potato salad, German potato salad

Servings: servings

Calories: 254kcal

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

US Customary - Metric

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.

Nutrition