German Potato and Pickled Cucumber Salad Recipe
A simple, bold-flavored salad made with boiled potatoes, pickled cucumbers, and onion in a light mustard dressing. In Germany, salads like this are often served with roasted meats or sausages as something sour to cut through the richness. The taste is like a cross between Polish potato salad and a tangy cucumber salad.
This salad is quick, inexpensive, and full of character thanks to the combination of mustard, vinegar, and dill. It’s lighter than classic mayonnaise-based potato salads but just as satisfying.
Chef's tips
Use waxy potatoes that hold their shape after cooking. Dress the potatoes while they are still warm so they absorb the flavors better. Adjust the acidity to your taste by adding more or less vinegar.
How to serve
Serve slightly warm or at room temperature alongside grilled or roasted meats, sausages, or schnitzel. It also works well as part of a cold buffet with bread, cheeses, and cured meats.
Ingredients
- potatoes - 700 g
- pickled cucumber - 4 pieces
- onion - 1 piece
- dill - 3 tablespoons
- mustard - 1.5 tablespoons
- vegetable oil - 3 tablespoons
- vinegar - 1.5 tablespoons
- water - 2 tablespoons
- sugar - 0.5 teaspoons
- salt - 0.5 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Scrub the potatoes thoroughly, cover with cold water, and cook in their skins for 15–20 minutes from the moment they start boiling, until they are tender but not falling apart. Check with a knife – it should go in with slight resistance.
- Drain the cooked potatoes, set aside for a few minutes to cool slightly, then peel and cut into thick slices or cubes.
- Slice the pickled cucumbers into thin half-moons. Peel the onion and slice it into very thin wedges.
- In a small bowl, mix the mustard, oil, vinegar, water, sugar, salt, and pepper until you have a smooth dressing. Taste and adjust if needed – the dressing should be distinctly sour with a slight sweetness.
- Put the still-warm potatoes into a large bowl, add the cucumbers and onion. Pour the dressing over everything and gently mix with a large spoon so the potatoes don’t fall apart.
- Finely chop the dill, add it to the salad, and gently mix again. Leave to stand for at least 20–30 minutes at room temperature so the flavors can meld.
- Taste again before serving and, if necessary, adjust with more salt, pepper, or a little vinegar.
Storage
Store the salad in the fridge in a closed container for up to 2 days. Stir gently before serving and adjust the seasoning if needed, as the flavors may mellow over time.
