German Potato Salad with Pickled Cucumber Recipe
This version of German potato salad is more flavourful thanks to pickled cucumbers and mustard. It often appears at barbecues and home parties as a side dish to sausages and roasted meats. The taste is somewhat similar to Polish potato salad, but it is simpler and less “mayonnaise-heavy”.
This is a variation on Kartoffelsalat in the style of southern Germany, where warm stock is used instead of mayonnaise. The addition of pickled cucumber brings the flavour closer to Polish side salads served with main courses.
A bright, tangy German-style potato salad without heavy mayonnaise, perfect as a fresh side for grilled dishes.
Why this version works
- Hot stock and warm potatoes allow the dressing to soak into the potato rather than just coating the surface.
- Without mayonnaise the salad is lighter and safer to serve on warm days at a barbecue.
- Waxy salad potatoes hold their shape and don’t turn the salad into mashed potatoes.
- Pickled cucumber adds acidity and crunch, balancing the richness of the oil.
Chef's tips
Dress the potatoes while they are still warm – they absorb the stock and vinegar much better, making the salad more flavourful. Use waxy potatoes so the pieces keep their shape.
How to serve
Serve alongside grilled sausages, schnitzel or roast chicken. It also works well on a buffet table with other salads and cold cuts.
Watch out for
- Don’t overcook the potatoes – the fork should go in with slight resistance; if they’re too soft they’ll fall apart when you mix the salad.
- Pour the dressing on really hot – if it’s only lukewarm it won’t soak in properly and watery liquid will pool at the bottom.
- Salt at the end – the cucumbers, stock and mustard are already salty.
Substitutions
- You can replace some of the pickled cucumbers with dill pickles in brine if you prefer a milder acidity.
- Swap vegetable stock for chicken stock if you want a more meaty, broth‑like aroma.
- You can replace hot, sharp mustard with a mild table mustard if children are eating the salad.
Ingredients
- potato - 800 g
- pickled cucumber - 4 piece
- onion - 1 piece
- oil - 3 tablespoons
- vinegar - 2 tablespoons
- mustard - 1 tablespoon
- vegetable stock - 80 ml
- sugar - 0.5 teaspoons
- chives - 3 tablespoons
- salt
- black pepper
Preparation
- Wash the potatoes thoroughly and cook them in their skins in salted water for 20–25 minutes, until a fork goes in with slight resistance. Drain, then set aside for 5–10 minutes so they can steam off and cool a little, but still stay warm.
- Cut the pickled cucumbers into small cubes. Peel the onion and chop it as finely as possible – the pieces should be smaller than the cucumber cubes so they don’t dominate the flavour.
- In a small saucepan bring the stock to the boil. Remove from the heat, add the vinegar, mustard, oil, sugar, a pinch of salt and plenty of pepper. Stir until the dressing is uniform, slightly cloudy, with no visible streaks of oil.
- Peel the warm potatoes once they’re cool enough to handle. Cut into slices or larger cubes that hold their shape. Transfer to a large heatproof bowl.
- Add the cucumbers and onion to the potatoes. Pour over the hot dressing and gently fold with a wide spoon from the bottom, until all the pieces are glossy but not broken up.
- Taste one piece of potato with the dressing. If the flavour is too mild, add a little vinegar or more pepper; remember that as it rests the acidity and saltiness will intensify.
- Finely chop the chives and add to the still‑warm salad. Very gently mix until the greens are evenly distributed but haven’t lost their colour.
- Leave the salad to rest for at least 30 minutes at room temperature or in the fridge, until the potatoes have absorbed most of the dressing and no longer “swim” in it. Before serving, fluff lightly with a spoon and adjust the salt if needed.
Storage
Store the salad in the fridge in a closed container and use within 1–2 days. Mix gently before serving, as the dressing may settle at the bottom.
This is my go-to potato salad for summer barbecues – quick to make, easy to transport and always popular with guests.
