Vegan German Potato Salad
This Vegan German Potato Salad recipe tastes a lot like the potato salad my German grandmother made when I was a kid. It’s very vinegary and flavorful.
Traditional German Potato Salad is made with bacon so we simply omitted that and didn’t notice its absence. However, you may be able to simulate that flavor by adding some liquid smoke into the dressing. Bacon gets most of its flavor from the liquid smoke it’s bathed in, so adding a little of it to this recipe might do the trick.
Or you could use some bacon bits, which are vegan because they aren’t made of bacon. They’re not healthy, either, but they do taste like bacon. If you try either of these options, please let us know what you think.
Amelia liked the crunch of the raw celery and green onion, but I would prefer it slightly sautéed so there’s not as much difference in texture between the raw veggies and the cooked soft potatoes. It’s a weird texture thing for me to bite into a soft potato and then hit a crunchy piece of celery. If you’re like me, you might want to sauté the celery and onion in a little veggie broth to soften them up.
This recipe pairs well with any vegan burger, corn-on-the-cob, green beans or your favorite vegan dishes.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 6 servings | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 15 minutes |
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This Vegan German Potato Salad reminds me of the potato salad my grandma made when I was a kid, only without the bacon. It goes great with vegan burgers.
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- 1 pound red potatoes scrubbed
- 1 tbsp salt
- 1/2 cup water
- 1/4 cup white wine vinegar
- 1/2 tbsp mustard powder
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 tsp sugar
- 1/2 cup celery diced
- 1/4 cup green onion diced
- 1/2 cup fresh parsley chopped (I measure the leaves first, then chop)
- Place potatoes in a large pot. Cover with water, add salt, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
- Whisk together the dressing ingredients.
- Chop the salad ingredients. You may want to slightly sauté the celery and green onion in a little vegetable broth to soften it. Amelia likes them crunchy, but I prefer them a little softer.
- Cut the potatoes into bite size pieces and place in a large mixing bowl.
- Pour dressing over the potatoes and gently toss to coat. Add the celery, onions, and parsley.
- Toss to coat evenly.
- Serve as a side dish with vegan burgers or your favorite main dishes.
Serving size is about 3/4 cup of Vegan German Potato Salad.
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