Easy German Potato Salad with Cucumber

5 from 6 votes

A easy German potato salad made with cucumber and dill. The potato salad is based on a vinegarette made from broth, oil and vinegar.

Course Main Course, Salad, Side Dish

Cuisine German

Prep Time 10

Cook Time 20

Resting Time 1

Total Time 1 30

Servings people

Calories 328kcal

1 kg potatoes waxy potatoes such as red potatoes, Yukon Gold, Russet, Charlotte, Royal jersey or new potatoes
150 ml vegetable broth/ stock
1 English cucumber
1 white onion about 120 g / 4.5 oz
2 tablespoon fresh chopped dill use more if you are using dried dill as the flavour is weaker
1 teaspoon sugar
1 tsp mustard
3 tablespoon sunflower oil other vegetable oil
3 tablespoon white wine vinegar alternativley use cider vinegar
salt and pepper

Bring a large pot of water with the salt to boil. Wash the potatoes with the skin on and boil them until soft.
1 kg potatoes
In the meantime, peel and finely dice the onion. Heatthe sunflower oil in a pan and fry the onions until translucent.
1 white onion, 3 tablespoon sunflower oil
Pour the vegetable stock/broth into the pan and boil with the onions on medium heat for about 5 minutes.
150 ml vegetable broth/ stock
Remove from the heat and season with salt, pepper, sugar and white wine vinegar and mustard
1 teaspoon sugar, 3 tablespoon white wine vinegar, 1 teaspoon mustard
Once the potatoes are boiled you can peel them while still warm. Slice the potatoes into 1 cm wide slices and place into a large salad bowl.
Wash the cucumber. You can peel it if you prefer, but that is optional. Using a vegetable mandolin, or a sharp knife slice the cucumber into thin stripes. Place in a colander and sprinkle with salt, this will drive our the excess moisture our of the cucumber.
1 English cucumber
Pour the warm dressing over the potatoes. Season with salt and pepper. Leave to cool for about an hour and the warm potatoes soak up the vinegarette.
2 tablespoon fresh chopped dill
Before serving, add in the cucumber and dill. Guten Appetit!