The German Cucumber Potato Salad, or “Kartoffelsalat mit Gurke,” is a beloved staple in many households, especially during warmer months. This version swaps out heavier, mayo-based dressings for a light vinaigrette of white wine vinegar, mustard, and a splash of vegetable broth for that authentic southern German tang. Combined with crisp cucumbers and aromatic dill, every bite is refreshing and full of flavor.
What makes this dish truly special is its versatility it pairs beautifully with grilled meats at a summer BBQ or can be served as a hearty lunch on its own. The balance of tender potatoes, crunchy cucumbers, and bright herbs creates a clean yet comforting profile that’s easy to love and even easier to prepare.
Full Recipe:
Ingredients:
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1.5 lbs baby potatoes
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1 cucumber, thinly sliced
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1/2 small red onion, thinly sliced
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3 tbsp white wine vinegar
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3 tbsp olive oil
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1 tbsp Dijon mustard
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1 tsp sugar
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1/4 cup vegetable broth (optional, for authentic flavor)
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1/4 cup fresh dill, chopped
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Salt and pepper, to taste
Directions:
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Boil the baby potatoes in salted water for 15-20 minutes, or until fork-tender.
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Drain the potatoes and let them cool slightly before slicing into bite-sized pieces.
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While the potatoes cool, thinly slice the cucumber and red onion and set aside.
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In a bowl, whisk together the vinegar, olive oil, mustard, sugar, and vegetable broth (if using). Season with salt and pepper.
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Add the warm potatoes to a large bowl and pour the dressing over them. Let sit for at least 10 minutes so the potatoes absorb the flavors.
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Gently fold in the sliced cucumber, red onion, and fresh dill.
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Taste and adjust seasoning as needed.
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Serve warm, at room temperature, or chilled.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 4 servings
German Cucumber Potato Salad – A Fresh, Tangy, and Traditional Delight
When it comes to classic European comfort foods, few dishes are as universally beloved as the German potato salad. Known in Germany as Kartoffelsalat, this staple side dish has been a part of family tables, picnics, and celebrations for generations. What sets this German Cucumber Potato Salad apart is its delicate balance of creamy potatoes, crisp cucumbers, a tangy mustard vinaigrette, and fresh herbs like dill that bring brightness to every bite.
This refreshing salad hails from southern Germany, where vinegar-based dressings are the preferred alternative to the heavier, mayonnaise-laden versions common in northern parts of the country or in American adaptations. The result? A lighter, zesty salad that’s perfect for summer meals, backyard BBQs, or a wholesome weekday lunch. It’s naturally vegan, gluten-free, and ideal for those seeking clean, plant-based dishes that don’t compromise on flavor.
A Brief History of Kartoffelsalat
The origins of Kartoffelsalat trace back centuries, with each German region having its own unique spin on the dish. In Bavaria and the south, the use of broth and vinegar is common, creating a dressing that soaks into the warm potatoes for maximum flavor. Northern German versions are typically richer and use mayonnaise for a creamier texture.
This cucumber version is a summery twist that may have originated in rural German villages, where cucumbers were abundant during the warm months and added freshness and crunch to traditional meals. Over time, it has become a beloved seasonal variation, often served during picnics, beer garden lunches, or holiday spreads.
Why You’ll Love This Recipe
There are countless reasons why this German Cucumber Potato Salad deserves a spot in your recipe rotation:
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Light and Healthy: Unlike mayonnaise-based salads, this one is dressed with a mustard and vinegar vinaigrette, making it a healthier choice for clean eaters and those following vegan or dairy-free diets.
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Bright and Refreshing: Cucumbers lend a crisp, cooling contrast to the creamy potatoes, making this salad ideal for summer dining.
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Meal-Prep Friendly: This dish can be made ahead and even improves after sitting for a few hours, allowing the flavors to meld beautifully.
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Perfect Side Dish: Whether you’re grilling brats, making schnitzel, or preparing a simple veggie platter, this salad pairs perfectly with almost anything.
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Customizable: Swap red onions for green onions, add chopped radishes or celery, or toss in a touch of horseradish or capers for a different flair.
Key Ingredients Breakdown
Let’s dive into the key ingredients that make this salad both authentic and crave-worthy:
Baby Potatoes
These form the base of the dish. Baby or new potatoes have a creamy texture and tender skin, making them perfect for salads where you don’t want mushy results. Yukon gold or red potatoes also work well.
Cucumber
The cucumber adds a hydrating crunch that lightens up the dish. English cucumbers or Persian cucumbers are best because they have fewer seeds and a thin, edible skin.
Red Onion
A bit of sharpness from thinly sliced red onion cuts through the richness of the potatoes and ties together the bold flavors. If you’re sensitive to raw onions, soak them in cold water for 10 minutes before adding.
Dijon Mustard
This brings a depth of flavor and helps emulsify the dressing. German mustard or spicy brown mustard are good alternatives if you want a stronger bite.
White Wine Vinegar
Essential for the signature tang, white wine vinegar gives the salad a gentle acidity that balances the starch of the potatoes. Apple cider vinegar can also be used if you prefer a sweeter tone.
Olive Oil
Adds body to the dressing and helps carry the flavors into the potatoes. A neutral oil like sunflower oil can be used for a more traditional result.
Dill
Fresh dill is a game-changer in this recipe. It adds herbal brightness and is a must for authenticity. You can substitute with parsley if you don’t have dill, but the flavor profile will shift.
Vegetable Broth (Optional)
A splash of warm broth adds depth and helps the dressing absorb better into the warm potatoes, as is traditional in southern German recipes.
Tips for Perfect German Potato Salad Every Time
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Use warm potatoes. The dressing soaks in better when the potatoes are still warm, resulting in a more flavorful salad.
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Don’t overcook the potatoes. You want them fork-tender but still firm enough to hold their shape when tossed.
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Slice cucumbers thinly. This allows them to blend more seamlessly with the potatoes and absorb the dressing.
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Let it rest. After assembling, let the salad rest for at least 15-30 minutes. This allows the potatoes to fully absorb the dressing and the flavors to harmonize.
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Serve at room temperature or chilled. It’s excellent either way, but avoid serving too hot as it may cause the cucumbers to lose their crispness.
Variations You Can Try
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Add Pickles: Chopped pickles or gherkins bring an extra vinegary tang.
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Bacon Bits: For a non-vegan twist, sprinkle with crispy bacon for a salty crunch.
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Grainy Mustard: Try using whole-grain mustard for added texture and boldness.
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Creamy Vegan Dressing: Mix in a spoon of vegan yogurt or cashew cream for a smoother, hybrid style.
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Sweet Touch: Add a tiny bit of honey or maple syrup for a sweet counterbalance to the tangy vinegar.
What to Serve It With
This versatile salad complements a wide variety of main dishes and menus:
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German Sausages (Bratwurst, Weisswurst)
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Schnitzel or Seitan Schnitzel for Vegan Option
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Grilled Tofu, Tempeh, or Portobello Mushrooms
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Roasted Vegetables or Grain Bowls
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On Its Own as a Light Meal
It also works well on holiday tables, especially for Easter, Fourth of July, or Oktoberfest-themed dinners, where traditional German fare takes center stage.
Storage and Make-Ahead Tips
One of the best things about this salad is that it gets better with time. You can make it up to a day in advance, and the flavors will intensify. Just be sure to store it in an airtight container in the refrigerator. It will keep for 3-4 days.
If it seems a bit dry after refrigeration, simply drizzle with a bit of olive oil or a splash of vinegar before serving. The cucumbers may release some water, so give it a good stir before plating.
Conclusion
Whether you’re of German heritage or just a fan of global comfort food, this German Cucumber Potato Salad is a dish that delivers both nostalgia and modern-day appeal. It’s light enough for a hot summer day yet satisfying enough to anchor a hearty meal. The classic combination of warm, tender potatoes with tangy vinaigrette, fresh dill, and crunchy cucumbers results in a side dish that’s as refreshing as it is comforting.
Easy to prepare, made with pantry staples, and endlessly versatile, this salad proves that simple ingredients can shine with the right balance of flavor and texture. Make it once, and it’s bound to become a staple in your kitchen all season long.