In this surprisingly bright and fresh-tasting warm potato salad, adapted from New German Cooking: Recipes for Classics Revisited, cucumbers compete for the starring role.

  • Yield: 4 to 6 servings
  • Difficulty: Easy
  • Total: 1 hr
  • Active: 30 mins

Ingredients (9)

  • 2 tablespoons finely chopped fresh dill
  • 1/2 cup apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon kosher salt, plus more for the cooking water
  • Freshly ground black pepper
  • 1/2 cup canola oil
  • 2 pounds fingerling potatoes
  • 2 *English cucumbers, halved lengthwise and sliced 1/4-inch thick
  • 1/2 medium red onion, finely diced


  1. Combine the dill, vinegar, mustard, salt, and a pinch of black pepper in a small bowl. Stir to combine, then whisk in the oil until thick and emulsified. Set aside.
  2. Put the whole potatoes in a large sauce pan and cover generously with cold water. Add a big pinch of salt and bring to the boil over high heat. Reduce the heat so the water’s at a steady simmer, and cook until the potatoes are cooked but not falling apart (check by piercing a potato with the tip of a small knife), about 25 minutes. Drain and spread the potatoes out in a single layer to cool until they’re easy to work with, about 10 minutes.
  3. Cut the warm potatoes in half lengthwise and place in a large bowl along with the cucumber slices and red onion. Add the dressing, stir to coat well, and serve immediately.