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.
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.
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.
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.
