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Rachel White

German Vegan Potato Salad

German Vegan Potato Salad features tender warm potatoes tossed in a tangy vinegar mustard dressing with onions and herbs. It is bold, comforting, and perfect for gatherings or everyday meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Lunch, Side
Cuisine: German
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 3 lb red potatoes sliced
  • 1 medium yellow onion thinly sliced
Warm Dressing
  • 2 tbsp olive oil
  • 1 3 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 3 4 cup vegetable broth
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper
  • 2 tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Pot
  • Skillet
  • Knife
  • Colander
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil potatoes in salted water until tender yet sliceable. Drain carefully and keep warm.
  2. Heat olive oil in a skillet. Cook onion until soft and fragrant.
  3. Stir in vinegar, mustard, maple syrup, broth, salt, and pepper. Simmer briefly.
  4. Add warm potatoes to a large bowl. Pour hot dressing over them and fold gently.
  5. Rest 10 minutes so potatoes absorb flavor. Finish with parsley and serve warm or room temperature.

Notes

For softer texture, cook potatoes slightly longer; for firmer slices, stop at just tender. Freezing is not recommended because potatoes turn grainy. Fold gently during assembly to keep slices whole. Customize with dill, pickles, smoked paprika, or chives. Store refrigerated up to 4 days and rewarm gently.