German Potato Salad with Apple and Cucumber Recipe
This version of German potato salad combines potatoes with crunchy apple and cucumber in a light yogurt–mustard dressing. It often appears at home barbecues and summer garden parties as a fresher alternative to heavy mayonnaise-based salads. The taste is a bit similar to Polish vegetable salad, but it’s simpler and more refreshing.
Yogurt-based potato salads are popular in the southern regions of Germany as a lighter alternative to mayonnaise-heavy versions. They’re often served with grilled sausages, schnitzel, and baked fish.
A lighter, fresher take on classic German potato salad, where crisp apple and cucumber add crunch and sweetness, and a yogurt–mustard dressing keeps it tangy without being heavy.
Why this version works
- Boiling the potatoes in their skins keeps them from soaking up water and falling apart when mixed.
- Combining yogurt with a bit of mayonnaise creates a full-flavored dressing that’s much lighter than a classic all-mayo version.
- Apple, cucumber, and chives add crunch and freshness, balancing the creamy potato base.
- Thoroughly removing the cucumber seeds limits excess moisture in the salad, so the dressing stays thick and flavorful.
Chef's tips
Use waxy potatoes that hold their shape after cooking so the salad doesn’t turn mushy. Let the potatoes cool completely before mixing with the dressing—warm potatoes will absorb too much sauce and can fall apart.
How to serve
Serve slightly chilled, piled in a shallow bowl, and sprinkle generously with fresh chives. It’s ideal for picnics, buffets, and as a make-ahead side for grilled meats and fish.
Watch out for
- Don’t slice the potatoes while they’re still warm – wait until they’re fully cooled, otherwise they’ll fall apart easily.
- If the cucumber is very soft or spongy, scoop out a wider core, as it will thin the dressing and lose its crunch.
- Don’t add too much onion – you only need a thin presence in each bite, otherwise it will overpower the apple flavor.
- Don’t mix the salad too vigorously; use a wide spoon and gentle lifting motions from the bottom of the bowl.
Substitutions
- You can replace plain yogurt with thick Greek yogurt; in that case, add a splash of water so the dressing doesn’t become too heavy.
- Instead of a sweet‑tart apple, use a slightly tangy pear if you want a more delicate flavor.
- You can swap Sarepta mustard for Dijon for a sharper flavor, or for mild table mustard for a gentler version.
- You can replace part of the chives with finely chopped flat-leaf parsley if you don’t have fresh chives on hand.
Ingredients
- potatoes - 600 g
- apple - 2 pieces
- cucumber - 1 piece
- onion - 1 piece
- plain yogurt - 150 g
- mayonnaise - 1 tablespoon
- mustard - 1 teaspoon
- lemon juice - 1.5 tablespoons
- chives - 0.5 bunch
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until tender but not falling apart. Drain and set aside to cool, then peel and cut into slices or large cubes.
- Wash the cucumber, cut it in half lengthwise, and remove the seeds with a teaspoon if it is very watery, then slice into half-moons.
- Wash the apples, remove the cores, and cut into small cubes. Immediately drizzle with 0.5 tablespoon of lemon juice so they don’t turn brown.
- Peel the onion and slice it into very thin feathers or small cubes. Rinse the chives and finely chop.
- In a large bowl, mix the yogurt, mayonnaise, mustard, remaining lemon juice, salt, and pepper until you get a smooth dressing.
- Add the potatoes, apples, cucumber, onion, and most of the chives (reserve a little for sprinkling) to the bowl with the dressing. Gently mix so the potatoes don’t fall apart.
- Taste the salad and, if needed, season with additional salt or pepper. Before serving, sprinkle the top with the remaining chives and chill the salad in the fridge for at least 20 minutes.
Storage
Store the salad covered in the refrigerator and consume within 1–2 days. Stir gently before serving, as some liquid may separate.
This salad always reminds me of summer evenings spent at garden barbecues, where a big bowl of potato salad was just as important as what went on the grill.
