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”.
A bright, tangy German-style potato salad without heavy mayonnaise, perfect as a fresh side for grilled dishes.
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.
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 about 20–25 minutes, until they are soft but not falling apart. Drain and set aside to cool slightly.
- Cut the pickled cucumbers into small cubes. Peel the onion and chop very finely.
- In a small bowl, mix the hot stock, vinegar, mustard, oil, sugar, a pinch of salt and pepper. Stir until the dressing is smooth.
- While still slightly warm, peel the potatoes and cut them into slices or larger cubes. Transfer to a large bowl.
- Add the cucumbers and onion to the potatoes. Pour over the prepared dressing and gently mix with a large spoon so the potatoes don’t fall apart.
- Taste the salad and, if necessary, season with additional salt, pepper or a little more vinegar if you like a more sour flavour.
- Chop the chives and add to the salad, then gently mix again.
- Set the salad aside for at least 30 minutes at room temperature or in the fridge so the potatoes can absorb the dressing and the flavours meld.
- Before serving, gently mix again and adjust the seasoning 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.
