Vegan German Potato Salad

Looking for a delicious and refreshing dish for a hot summer day? This Vegan German Potato Salad is just what you need!

Growing up in Germany, potato salad was a regular feature at family gatherings, barbecues and celebrations. My Bavarian mother and grandmother made several different versions, but the creamy, chilled kind was always my favourite.

This vegan German potato salad combines tender potatoes, crunchy dill pickles, red onion, fresh herbs and smoky vegan bacon in a tangy mayo-and-mustard dressing. It is easy to prepare ahead and tastes even better once it has chilled and the flavours have had time to mingle.

German potato salad varies considerably by region and family. While warm, vinegar-dressed potato salad is common in southern Germany, this recipe is based on the creamy, cold style I grew up eating.

There is no single German potato salad recipe. Depending on the region and family, it may be served warm or cold and dressed with broth, vinegar, oil or mayonnaise.

This recipe is based on the creamy, chilled potato salads I grew up eating in Germany.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

Potatoes

Use waxy or all-purpose potatoes that hold their shape after boiling. Baby potatoes, Charlotte, Yukon Gold or another yellow-fleshed variety work well. Avoid very floury potatoes, as they can break apart when mixed with the dressing.

Vegan bacon

Use your favourite shop-bought vegan bacon pieces, or make your own with seasoned tempeh or tofu. Cook them until crisp before adding them so they provide some contrast against the creamy potatoes.

Dill pickles

Finely diced dill pickles add crunch and acidity. Keep one tablespoon of the pickle brine for the dressing.

Red onion

Chop it finely so it distributes evenly. For a milder onion flavour, soak the chopped onion in cold water for ten minutes, then drain and pat it dry.

Fresh herbs

Dill gives the salad its most distinctive flavour, while parsley adds freshness. You can reduce the parsley if you prefer the dill to be more prominent.

Vegan mayonnaise

Use a creamy, fairly neutral vegan mayonnaise. A strongly flavoured garlic mayo will also work, but it will noticeably change the finished salad.

🔪 Equipment

You'll need:

• Large saucepan
• Colander
• Sharp knife and chopping board
• Small mixing bowl and whisk
• Large salad bowl
• Airtight storage container

🧑‍🍳 How to Make Vegan German Potato Salad (Step-by-Step)

This creamy German potato salad is easy to prepare, but allowing the potatoes to cool and the finished salad to chill makes a big difference to its texture and flavor.

Step 1: Cook the Potatoes

Place the potatoes in a large saucepan and cover them with cold water. Add a generous pinch of salt, then bring the water to a boil.

Reduce the heat and gently simmer the potatoes for 10-15 minutes. They are ready when a small knife slides into the center easily, but the pieces still hold their shape. Avoid overcooking them, as very soft potatoes can break apart when mixed with the dressing.

Drain the potatoes thoroughly, then spread them out on a baking sheet or large plate. Leave them to cool completely. Spreading them into a single layer helps the steam escape and speeds up the cooling process.

Step 2: Prepare the Vegan Bacon

Cook the vegan bacon according to the package instructions, if required, until browned or crisp around the edges.

Set it aside to cool. Reserve a small amount for garnishing the finished potato salad, if you like.

Step 3: Make the Creamy Dressing

Add the vegan mayonnaise, Dijon mustard, apple cider vinegar, pickle juice and olive oil to a medium bowl.

Whisk until smooth and creamy, then season with salt and black pepper. Taste the dressing and add a little more mustard or pickle juice if you prefer a sharper, tangier flavor.

Step 4: Assemble the Potato Salad

Place the cooled potatoes in a large mixing bowl. Add the vegan bacon, diced dill pickles, finely chopped red onion, fresh dill and parsley.

Pour the dressing over the ingredients. Use a large spoon or silicone spatula to gently fold everything together until the potatoes are evenly coated.

Take care not to stir too vigorously, as this can break up the potatoes and make the salad overly soft.

Step 5: Chill the Salad

Cover the bowl or transfer the potato salad to an airtight container.

Refrigerate it for at least one hour before serving. This gives the potatoes time to absorb some of the dressing and allows the flavors to come together.

For an even stronger flavor, prepare the salad the day before and keep it covered in the refrigerator overnight.

Step 6: Taste and Serve

Give the chilled potato salad a gentle stir before serving. The dressing may thicken slightly in the refrigerator, so add a small spoonful of vegan mayonnaise or a splash of pickle juice if it needs loosening.

Taste and adjust the salt, black pepper or mustard as needed. Garnish with the reserved vegan bacon and a little extra fresh dill or parsley.

Serve chilled or remove it from the refrigerator around 15 minutes before serving for a slightly softer, creamier texture.

💡 Tips for the Best German Potato Salad

Choose potatoes that hold their shape

Waxy potatoes are less likely to crumble when folded into the creamy dressing.

Start with cold water

Placing the potatoes in cold salted water helps them cook evenly from the centre to the outside.

Don’t overcook them

The potatoes should be easily pierced with a knife but still hold their shape. Overcooked potatoes can turn the salad into accidental mash.

Let them cool

Cool the potatoes before adding the vegan mayonnaise so the dressing stays creamy rather than becoming oily or loose.

Taste after chilling

Potatoes absorb seasoning as the salad rests. Taste it again shortly before serving and add more salt, pepper, mustard or pickle juice where needed.

Keep some toppings aside

Reserve a little vegan bacon, dill and parsley so you can add them just before serving. This keeps the garnish fresher and the bacon less soft.

🍽️ How to Serve

This salad is best enjoyed cold. If you prefer it at room temperature, simply take it out of the refrigerator about 30 minutes before serving.

🌭 What to Serve with German Potato Salad

Serve this potato salad alongside vegan sausages, grilled vegetables, veggie burgers or seitan cutlets at your next barbecue.

For a German-inspired meal, pair it with vegan schnitzel and a simple cucumber salad. It also works well as part of a picnic spread with crusty bread, leafy salad and pickles.

Take the salad out of the refrigerator around 15-20 minutes before serving if you prefer it slightly less chilled, but don’t leave it sitting out for an extended period in hot weather.

❄️ Make Ahead & Storage

How to make ahead

Prepare the potato salad up to one day before serving and keep it covered in the refrigerator. The resting time allows the potatoes to absorb some of the dressing and gives the flavours time to develop.

For the best texture, reserve a small amount of the vegan bacon and fresh herbs and add them shortly before serving.

Storing leftovers

Store leftover potato salad in an airtight container in the refrigerator for up to three days. Give it a gentle stir before serving and add a spoonful of vegan mayonnaise or a splash of pickle juice if the dressing has thickened.

❓ Frequently Asked Questions

🔜 More Potato Salad Recipes & Co.

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan German Potato Salad

Romy

This creamy vegan German potato salad combines tender potatoes, dill pickles, red onion, fresh herbs and smoky vegan bacon in a tangy mayo-and-mustard dressing. It is easy to prepare ahead and makes a brilliant chilled side dish for barbecues, picnics and family gatherings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Main Course, Salad, Side Dish

Cuisine German, vegan

Servings 6 servings

Equipment

• 1 large pot for boiling the potatoes
• 1 medium bowl to mix the dressing
• 1 whisk
• 1 large bowl for assembling the salad
• 1 Plastic Wrap or Air-Tight Container To cover and refrigerate the salad, allowing the flavors to meld. An airtight container is preferable for longer storage.
• 1 Knife & Cutting Board to chop all fresh ingredients

Ingredients

  

For the potato salad:

• 2 lbs waxy yellow potatoes about 900g, cut into evenly sized bite-size pieces
• ½ cup vegan bacon bits 60g
• ½ cup dill pickles finely diced (75g)
• ¼ cup red onion finely chopped (40g)
• ¼ cup fresh dill finely chopped (15g)
• ¼ cup fresh parsley finely chopped (15g)

For the creamy dressing:

• 1 cup vegan mayonnaise 200g
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon pickle juice from the dill pickles
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

 

• Place the potatoes in a large saucepan and cover them with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until tender but still holding their shape.
• Drain thoroughly, then spread the potatoes over a baking sheet or large plate. Leave them to cool completely.
• Cook the vegan bacon according to its package instructions, if required. Leave it to cool and reserve a small amount for garnishing.
• Whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, pickle juice and olive oil until smooth. Season with salt and black pepper to taste.
• Add the cooled potatoes, vegan bacon, dill pickles, red onion, dill and parsley to a large bowl. Pour over the dressing and gently fold everything together until evenly coated.
• Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least one hour before serving.
• Gently stir the salad and taste for seasoning. If the dressing has thickened, loosen it with a small spoonful of vegan mayonnaise or a splash of pickle juice. Garnish with the reserved vegan bacon and additional herbs.

Notes

• Choosing Potatoes: Waxy or all-purpose potatoes work best because they retain their shape after boiling. Baby potatoes, Charlotte potatoes and other yellow-fleshed varieties are all suitable. Avoid very floury potatoes, which are more likely to break apart when mixed.
• Cutting the Potatoes: Cut the potatoes into similarly sized pieces so they cook evenly. Quarter small baby potatoes and cut larger potatoes into pieces of approximately 2.5cm or 1 inch.
• Vegan Bacon: Some vegan bacon bits are ready to use, while others need to be cooked first. Follow the package instructions and allow the bacon to cool before adding it to the salad. Smoked tofu or crisp tempeh pieces can be used instead.
• Make Ahead: The potato salad can be prepared one day ahead. Keep it covered in the refrigerator and stir it gently before serving. For the best texture, reserve some of the vegan bacon and fresh herbs and add them just before serving.
• Storage: Cool and refrigerate the salad promptly, ideally within two hours of cooking the potatoes. Store it in an airtight container and use it within two days, counting from the day it was prepared.
• Variations: Try adding finely chopped celery, capers or a little prepared horseradish. Garlic vegan mayonnaise also works well for a stronger savory flavor.
• Serving: Serve the potato salad chilled or allow it to stand at room temperature for around 15 minutes before eating. It pairs well with vegan sausages, grilled vegetables, veggie burgers, schnitzel or vegan grilled chicken.

Keyword German Potato Salad, Potato Salad, Vegan German Potato Salad

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