Description
This refreshing German Potato and Cucumber Salad is a delightful balance of creamy, tangy, and crunchy flavors. Made with tender potatoes, crisp cucumbers, and a creamy dressing, it’s the perfect side dish for summer barbecues, picnics, or anytime you want a light and healthy option.
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup sour cream
– 1/4 cup white vinegar
– 2 tablespoons sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 cups sliced cucumbers
– 1/4 cup chopped fresh dill
Instructions
1. Place the cubed potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 12-15 minutes, until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and let them cool completely.
3. In a large bowl, whisk together the sour cream, vinegar, sugar, salt, and pepper until well combined.
4. Add the cooled potatoes and sliced cucumbers to the dressing and toss gently to coat.
5. Sprinkle the chopped dill over the top and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use Yukon Gold potatoes, as they hold their shape and texture better than other varieties. You can also add finely chopped onions or swap the dill for chopped parsley, if desired.
- Prep Time: 15
- Cook Time: 15
- Category: Salads and Bowls
- Method: Stovetop
- Cuisine: German