German Potato Salad

A touch of home in every bite – tender potatoes, crisp cucumbers, and a tangy vinegar dressing come together in perfect harmony. This potato salad isn’t just a side dish; it’s a little love letter to summer: refreshing, gently sweet and sour, and simply irresistible!

Print Recipe

Prep Time 15

Cook Time 25

Resting Time 30

Total Time 1

Servings: 4 People

Course: Dinner, Lunch, Side Dish

Cuisine: German

Calories: 305

Ingredients Equipment Method

Ingredients

2.2 lbs Waxy potatoes
1 Cucumber
1 small Onion
1 cup Vinegar
⅔ cup Olive oil
2 tsp Mustard
4 tbsp Salt
2 tbsp Pepper
Handful Dill
A Pinch Sugar
Optional Vegetable or chicken broth

Equipment

1 Big Pot
1 small Pot
1 Big Bowl
1 Knife
1 Vegetable slicer

Method

Prepare the Potatoes

Peel the potatoes and remove any eyes or imperfections.
Place them in a large pot of salty water and bring to a boil.
Cook until tender but still firm enough to slice (about 15–20 minutes depending on size)

Prepare the Cucumbers

While the potatoes are cooking, thinly slice the cucumber using a vegetable slicer or mandoline. Set aside.

Make the Dressing

In a small pot, combine the vinegar, olive oil, mustard, sugar, salt, and pepper.
Heat gently and bring to a light boil, stirring to emulsify.

Slice the Potatoes & Combine

Drain the cooked potatoes and slice them while still warm into thin rounds.
Place the potato slices in a large bowl and add the sliced cucumber.

Add Dressing & Mix

Pour the warm dressing (or optional warm broth) over the potatoes and cucumbers.
Mix gently but thoroughly so every slice is coated.

Rest & Adjust Seasoning

If using dill, wait until the salad has cooled slightly (not fully cold), then gently fold in the chopped dill.
Let the salad sit at room temperature for at least 30 minutes to allow flavors to meld.
Taste and adjust with a little more salt, pepper, or sugar if needed.