Description
Discover the perfect balance of creamy, tangy, and crunchy in this Award-Winning German Potato and Cucumber Salad. A refreshing and comforting summer side dish that’s sure to delight.
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and cubed
– 2 English cucumbers, peeled, seeded, and sliced
– 1 cup sour cream
– 1/2 cup white wine vinegar
– 2 tablespoons Dijon mustard
– 2 tablespoons chopped fresh dill
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
Instructions
1. 1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and let cool.
2. 2. In a large bowl, combine the cooked potatoes, sliced cucumbers, sour cream, vinegar, Dijon mustard, dill, salt, and pepper. Stir gently to combine.
3. 3. Refrigerate the salad for at least 2 hours to allow the flavors to meld.
4. 4. Serve chilled, garnished with additional fresh dill if desired.
Notes
For a creamier texture, you can mash some of the potatoes before mixing them into the salad. Adjust the vinegar and seasoning to taste. This salad can be made a day in advance.
- Prep Time: 20
- Cook Time: 20
- Category: Snacks & Desserts
- Method: Boiling
- Cuisine: German