Spreewald Cucumber and Potato Salad (Spreewälder Gurken und Kartoffel Salat)
Spreewälder Gurken und Kartoffel Salat, or Spreewald Cucumber and Potato Salad, is a traditional dish from the Brandenburg region of Germany. This refreshing salad is perfect for summer gatherings and pairs well with grilled meats and sausages.
Ingredients
- 4 medium potatoes, boiled and diced
- 2 Spreewald cucumbers, thinly sliced
- 1 small red onion, thinly sliced
- 3 tablespoons white wine vinegar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill
Instructions
- In a large bowl, combine the diced potatoes, sliced cucumbers, and sliced red onion.
- In a small bowl, whisk together the white wine vinegar, vegetable oil, salt, and pepper.
- Pour the dressing over the potato and cucumber mixture, and toss gently to combine.
- Sprinkle the chopped fresh dill over the salad and toss again.
- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 4g
- Fat
- 7g
Supplies
Large mixing bowl Small mixing bowl Whisk Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
Spreewälder Gurken und Kartoffel Salat is best served chilled as a side dish with grilled meats or sausages.
Tips & tricks
For a creamier version, you can add a dollop of sour cream or yogurt to the dressing before tossing it with the salad.
Cost
$8