Light German Potato Salad with Cucumber and Chives Recipe
A lighter version of German potato salad with cucumber, chives and a yogurt–mustard dressing is a great alternative to heavy mayonnaise‑based salads. In Germany, these fresher variations are appearing more and more often at barbecues and house parties. The flavor is a bit like combining Polish potato salad with cucumber salad (mizeria) in one bowl.
This salad combines the comfort of classic potato salad with the freshness of cucumber and a light yogurt dressing. It’s satisfying but not heavy, making it perfect for warm days and gatherings.
Chef's tips
Use waxy potatoes so they hold their shape and don’t fall apart when mixed. Dressing the potatoes while they are still slightly warm helps them absorb more flavor.
How to serve
Serve well chilled alongside grilled meats, veggie skewers or baked fish. It’s also great in a buffet spread or as a make‑ahead lunch with a slice of hearty bread.
Ingredients
- potatoes - 700 g
- cucumber - 1 piece
- chives - 0.5 bunch
- plain yogurt - 150 g
- mayonnaise - 2 tablespoons
- mustard - 1 tablespoon
- wine vinegar - 1 tablespoon
- sugar - 0.5 teaspoons
- salt
- black pepper
Preparation
- Scrub the potatoes thoroughly and cook them in their skins in salted water for 15–20 minutes, until tender but not falling apart. Check with a knife or fork.
- Drain the cooked potatoes and set aside to cool slightly. While they are still warm but comfortable to hold, peel off the skins.
- Cut the peeled potatoes into slices or larger cubes and transfer to a large bowl.
- Wash the cucumber, peel if needed, and slice into thin half‑moons. Add to the potatoes.
- Finely chop the chives.
- In a separate bowl, mix the yogurt, mayonnaise, mustard, vinegar, sugar, a pinch of salt and pepper. Stir until the dressing is smooth.
- Pour the dressing into the bowl with the potatoes and cucumber. Gently mix so you don’t crush the potatoes.
- Add the chopped chives and gently mix again. Taste and adjust the seasoning with more salt, pepper or a little extra vinegar if needed.
- Chill the salad for at least 20–30 minutes in the fridge so the flavors can meld.
Storage
Keep leftover potato salad covered in the fridge and eat within 1–2 days. Stir gently before serving; if it seems a bit dry, refresh with a spoonful of yogurt or a splash of vinegar.
This lighter Kartoffelsalat has become my go‑to for barbecues – it disappears just as fast as the classic version, but guests always appreciate that it’s not as heavy.
