Vegan German Potato Salad

Notes on ingredients

• Potatoes – Try to get uniformly sized potatoes so they all cook together. You can also cut the potatoes into evenly sized pieces before boiling them. If you can’t get red potatoes, waxy potatoes will work too.
• Hickory smoked salt – We used it Maldon Smoked Sea Salt which adds a great smoky flavor to the salad.
• Crispy onions – This adds a delicious crunchy texture to the salad. You can leave it out if you prefer.
• Fresh dill – Fresh dill is best for this recipe. However, if you only have dried dill on hand, you can add 2 teaspoons to the salad.

How to make vegan German potato salad

You’ll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with photos of the process.

• Place the new potatoes in a large pot filled with cold water. Add the salt and bring to the boil.
• Then reduce the heat and cook for about 10 minutes, until the potatoes are just cooked but still slightly firm in the centre. (If you overcook them they will lose their shape and fall apart).
• Once cooked, drain the potatoes and set them aside to cool.

• Once the potatoes are cool enough to touch, cut them into pieces about ½ inch thick.

• Heat a pan over medium heat. Add 2 tablespoons of olive oil and the red onion slices and cook for about 3 minutes until the onions are soft.

• Add the vinegar and maple syrup and bring to a boil. Scrape the base of the pan to free any bits of onion stuck to the pan.

• Turn off the heat and add ¼ cup olive oil and the Dijon mustard.

• Then add the potato slices and mix very gently for about 1 minute, until all the potatoes are well coated with the seasoning and have absorbed some of it. Make sure you don’t break the potatoes.

• Then add green onions, fresh dill, crispy onions and hickory smoked salt. Mix gently.
• Add salt and black pepper to taste.

• Serve warm or at room temperature.

Tips for Serving Vegan German Potato Salad

This salad is best served warm or at room temperature, making it healthy, filling and super satisfying. You can enjoy it as a side dish with some vegan sausage or grilled tofu, or you can eat it as a main meal.

Go ahead and stock

You can absolutely make this vegan German potato salad ahead of time as the flavors blend beautifully in the fridge and, if nothing else, it becomes even tastier! So if you have to prepare it the night before, it’s perfect. Bring to room temperature or gently microwave to reheat before serving.

Leftovers keep perfectly for 4-5 days in the refrigerator.

More delicious sides

Did you prepare this recipe? Be sure to leave a comment and rating below!

Vegan German Potato Salad

This vegan German potato salad is rich, tangy and full of flavor! It’s made with a delicious vinaigrette, fresh dill, and smoky seasonings, making it the perfect side dish for any occasion.

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Course: Salad, side dish

Kitchen: German

Diet: Vegan

Preparation time: 10 minutes minutes

Cooking time: 20 minutes minutes

Total time: 30 minutes minutes

Portions: 6

Calories: 283kcal

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Instructions

• Place the new potatoes in a large pot filled with cold water.

• Add the salt and bring to the boil.

• Then reduce the heat and cook for about 10 minutes, until the potatoes are just cooked but still slightly firm in the centre. (If you overcook them they will lose their shape and fall apart).

• Once cooked, drain the potatoes and set them aside to cool.

• Once the potatoes are cool enough to touch, cut them into pieces about ½ inch thick.

• Heat a pan over medium heat. Add 2 tablespoons of olive oil and the red onion slices and cook for about 3 minutes until the onions are soft.

• Add the vinegar and maple syrup and bring to a boil. Scrape the base of the pan to free any bits of onion stuck to the pan.

• Turn off the heat and add ¼ cup olive oil and the Dijon mustard.

• Then add the potato slices and mix very gently for about 1 minute, until all the potatoes are well coated with the seasoning and have absorbed some of it. Make sure you don’t break the potatoes.

• Then add green onions, fresh dill, crispy onions and hickory smoked salt. Mix gently.

• Add salt and black pepper to taste.

• Serve warm or at room temperature.

Notes

• Potatoes – Try to get uniformly sized potatoes so they all cook together. You can also cut the potatoes into evenly sized pieces before boiling them. If you can’t get red potatoes, waxy potatoes will work too.
• Hickory smoked salt – We used it Maldon Smoked Sea Salt which adds a great smoky flavor to the salad.
• Crispy onions – This adds a delicious crunchy texture to the salad. You can leave it out if you prefer.
• Fresh dill – Fresh dill is best for this recipe. However, if you only have dried dill on hand, you can add 2 teaspoons to the salad.
• Conservation – This potato salad will keep in the refrigerator for up to 5 days. Bring to room temperature or gently microwave to reheat before serving.

Nutrition

Serve: 1serve | Calories: 283kcal | Carbohydrates: 34G | Protein: 3G | Fat: 15G | Saturated fat: 2G | Sodium: 299mg | Fiber: 3G | Sugar: 9G

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