Crispy Cucumber German Potato Salad

Begin by submerging the potatoes in a substantial container, such as a large saucepan or Dutch oven. Cover them with water that has been lightly seasoned with salt, then place the container over high heat and bring the mixture to a rolling boil. Once boiling, decrease the heat to a moderate level and let it simmer until the potatoes are tender enough. Remove from heat, drain the water, and allow the potatoes to cool down.

Next, carefully remove the skin from the cooled potatoes and cut them into thin slices of approximately 1/4 inch thickness.

Combine the sliced potatoes with the cucumbers and mayonnaise in a bowl, stirring until they are well-coated. Add a pinch of salt and pepper to taste.