Zesty German-Inspired Potato-Cucumber Salad with a Dill Twist
Warm German Potato-Cucumber Salad, Seasoned with Fresh Dill
Cucumbers take center stage in this mouthwatering, tangy potato salad, drawing inspiration from Grunde Kochbuch: Revisited Klassiker.
Serves:
4 to 6 portion-sized servings
Difficulty:
Easy peasy, lemon squeezy!
Time:
Total: 1 hourActive: 30 minutes
Ingredients (9)
- 2 tablespoons finely chopped fresh dill
- ½ cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon kosher salt, plus more for the water
- Freshly ground black pepper
- ½ cup canola oil
- 2 pounds fingerling potatoes
- 2 English cucumbers, halved lengthwise and sliced ¼-inch thick
- ½ medium red onion, finely diced
Let's Get Cooking!
- Mix the dill, vinegar, mustard, salt, and a pinch of black pepper in a small bowl. Emulsify the dressing by whisking in the oil. Set aside, keeping that yummy concoction fresh and vibrant.
- Pop the fingerling potatoes into a large saucepan, submerging them generously in cold water. Season the water with a good dose of salt and bring to a rolling boil over high heat. Once the water's got some zest, reduce the heat and simmer gently, until the potatoes are tender but not crumbling apart (a small knife's tip can verify this), roughly 25 minutes. Drain the potatoes and allow them to cool for around 10 minutes, making them easy to handle.
- Slice the warm potatoes lengthwise and place them in a large bowl alongside the cucumber slices and finely diced red onion. Coat everything evenly with the dressing and serve the salad right away, while the flavors are fresh and fabulous!
This zesty, German-inspired potato-cucumber salad with a dill punch is just the ticket if you're craving a tasty, tangy twist on traditional dishes!
- The fresh dill, a key ingredient of this Zesty German-Inspired Potato-Cucumber Salad, is used in the tangy dressing.
- To prepare the salad, the English cucumbers are generously sliced and joined with potatoes, red onion, and the dressing made with ingredients like vinegar, mustard, and dill.
- After the potatoes are cooled, they are coated with the nutritious dressing that consists of tablespoons of oil and vinegar, as well as the zesty flavors of dill and mustard.
