The German potato and cucumber salad is a traditional Swabian dish, and my sister‑in‑law makes an especially delicious version. It’s simple to prepare, refreshing, and perfect for summer barbecues or a light family meal. Below is an easy-to-follow recipe that serves four.
Ingredients – German Potato and Cucumber Salad
(serves 4)
4–5 medium potatoes (gold or yellow)
1 English cucumber
1 small to medium onion
Salt and black pepper, to taste
3–4 tbsp sunflower or avocado oil
3–4 tbsp white wine vinegar
2–3 tbsp chopped fresh parsley
Cooking Instructions – Potato and Cucumber Salad
1. Boil the potatoes in salted water until tender. Drain and allow them to cool slightly so they are easy to handle.
2. While still warm, peel the potatoes. A convenient method is to hold each potato with a fork and peel with a sharp knife.
3. For best texture and flavor, let the peeled potatoes cool completely. Chilling them in the refrigerator and preparing the salad the next day improves the taste.
4. Slice the cooled potatoes into thin rounds.
5. Wash the cucumber. If preferred, peel it, then grate or finely slice the cucumber.
6. Peel the onion and cut it into very small dice.
7. In a large bowl, combine the sliced potatoes, grated or sliced cucumber, and diced onion.
8. Season with salt and freshly ground black pepper. Add the oil, white wine vinegar, and chopped parsley. Mix gently but thoroughly so the dressing coats the ingredients evenly.
Let the salad rest for 10–15 minutes before serving to allow the flavors to meld. The ideal texture is soft and well‑dressed without excess liquid—if the salad becomes too watery, gently drain off a little of the liquid before serving.
This potato and cucumber salad is versatile: adjust the oil‑to‑vinegar ratio to taste, add a little mustard for extra tang, or include chives for more onion flavor. Serve chilled or at room temperature alongside grilled meats, cold cuts, or as part of a buffet.