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German Potato Salad with Cucumber

German Potato Salad with Cucumber

Authentic recipe for classic German potato salad with a vinegar and broth-based dressing together with Dijon mustard, cucumber and chives.

Course Side Dish
Category German
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 394 kcal
Autor Elle

Ingredients

  • 1 to 1-5 kg potatoes
  • 2 small yellow onions, diced
  • vegetable broth (200 ml)
  • 6 tablespoons good-quality white wine vinegar
  • 1/2 cucumber, peeled, seeded and sliced
  • 1 bunch of chives, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons grainy Dijon mustard (alternatively regular Dijon)
  • sea salt & freshly ground pepper

Method

  1. Wash the potatoes and in a large pot, bring salted water to a boil. Add the potatoes and boil covered over medium heat for about 25 minutes. Drain, let steam evaporate and peel while still hot.
  2. Working in batches, slice the peeled potatoes into a large bowl. Add the onion and mix well.
  3. In a small saucepan, bring the broth to a boil with 3 tablespoons of vinegar; pour over the potatoes and gently mix. Let stand for about 30 minutes.
  4. Mix together the remaining 3 tablespoons of vinegar with the oil, mustard , salt and pepper.

  5. Add the cucumbers and chives to the still warm potatoes and mix with the sauce before serving (see tips below). Season with salt and pepper, to taste. Enjoy!

Notes

  • It’s especially important to pour the warm broth and vinegar mixture over the still-warm potatoes. This allows them to absorb the dressing more fully and take on all that flavor. Cold potatoes just don’t soak it up the same way.

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