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!

It's packed with tender potatoes, crispy vegan bacon bits, and a tangy vegan mayo dressing. The fresh dill and parsley add a burst of flavor that makes each bite irresistible.

This simple recipe is perfect for picnics, barbecues, or any day you want something light and tasty. It's easy to make and uses ingredients you probably already have in your kitchen. Plus, it tastes even better the next day, making it ideal for meal prep. So, let's jump right in!

Growing up in Germany, my mother and my grandmother, who were both Bavarian, always made a range of German potato salads at home. This Vegan German Potato Salad recipe brings back those cherished memories - but with a plant-based twist, of course.

It's worth noting that many 'German' Potato Salads I've found online, are in fact a Bavarian-style Potato Salads - which is a potato salad served warm and often made with red potatoes. This Vegan German Potato Salad recipe, however, is a vegan version of traditional German potato salad served cold - like the ones I always enjoyed most as a kid.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Potatoes - Choose yellow potatoes for the best texture.
• Vegan bacon bits - You can use store-bought or make your own with crumbled tempeh, tofu or use vegan coconut bacon.
• Dill pickles - Dice them finely for a tangy crunch.
• Red onion - Finely chop to add a sharp, savory flavor.
• Fresh Herbs - I used finely chopped dill and parsley
• Vegan mayonnaise - Choose the best quality vegan mayo for the creamy potato salad dressing.
• Dijon mustard - for a tangy depth to the dressing. You can also use spicy brown mustard.
• Apple cider vinegar - Adds acidity and brightness. Alternatively, use white wine vinegar.
• Pickle juice - Use from the dill pickles for an extra tangy flavor.
• Olive oil - Opt for extra virgin for the best quality.
• Salt and pepper - Adjust to taste for seasoning.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large pot: Used to cook the potatoes. Ensure it’s big enough to hold 2 lbs of diced potatoes and enough cold water to cover them.
• Medium bowl & Whisk: For preparing the creamy dressing. It should be large enough to whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, pickle juice, and olive oil.
• Large bowl: For assembling the salad.
• Plastic wrap or air-tight container: To cover and refrigerate the salad, allowing the flavors to meld. Choose an air-tight container is preferable for longer storage.
• Knife & Cutting Board: For chopping the ingredients.

These pieces of equipment will help you efficiently prepare the Vegan German Potato Salad!

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Cook the Potatoes

Boil quartered baby potatoes in a large pot with salted cold water until tender. Drain and cool completely.

Step 2: Prepare the Dressing

Whisk vegan mayonnaise, Dijon mustard, apple cider vinegar, pickle juice, and olive oil in a medium bowl. Season with salt and pepper.

Step 3: Assemble the Salad

Mix cooled potatoes, vegan bacon bits, diced dill pickles, red onion, fresh dill, and parsley in a large bowl. Add the dressing and toss gently.

Step 4: Chill the Salad

Cover the salad with plastic wrap or place it in an airtight container. Refrigerate for at least 1 hour.

Step 5: Serve

Toss the salad before serving. Garnish with fresh dill or parsley if desired.

🍽️ Serving

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.

❄️ Storage

Store any leftover Vegan German Potato Salad in an airtight container in the refrigerator. This allows the flavors to meld further, making it even more delicious the next day. The salad will stay fresh for up to 3 days.

🔜 Related Recipes

If you loved this Vegan German Potato Salad, you might also enjoy my other potato salad recipes - such as this Big Mac Potato Salad for a fun twist on the classic, or try my Greek-Style Potato Salad for a Mediterranean flair. Both are perfect for your next picnic or family gathering!

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

Enjoy this Vegan German Potato Salad, a perfect blend of tender yellow potatoes, crispy vegan bacon bits and a creamy and tangy dressing created with vegan mayonnaise and apple cider vinegar. This easy, delicious, and refreshing potato salad is ideal as a main or side dish and best served on a hot summer day or any other occasion.

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, 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

  

• 2 lbs yellow potatoes, quartered (roughly 1 kg) quartered or diced into bite-size pieces
• ½ cup vegan bacon bits 60g
• ½ cup dill pickles diced (75g)
• ¼ cup red onion finely chopped (40g)
• ¼ cup fresh dill chopped (15g)
• ¼ cup fresh parsley chopped (15g)

For the Creamy Dressing:

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

Instructions

 

• Place the diced potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tender. Drain the potatoes and let them cool completely. To speed up the process, you can spread them on a baking sheet in a single layer.
• In a medium bowl, combine vegan mayonnaise, Dijon mustard, apple cider vinegar, pickle juice, and olive oil. Whisk until smooth and creamy. Season with salt and pepper to taste.
• In a large bowl, combine cooled potatoes, vegan bacon bits, diced dill pickles, red onion, fresh dill, and parsley. Pour the creamy dressing over the potato mixture. Gently toss to combine, ensuring all potatoes are evenly coated.
• Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.
• Give the salad a gentle toss before serving and garnish with additional fresh dill or parsley if desired.

Notes

• Serve chilled. Let it come to room temperature for a few minutes before eating for the best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
• This delicious Vegan German Potato Salad pairs wonderfully with grilled veggies or vegan sausages, and it's ideal for a hot summer day or as a perfect side dish at your next picnic.
• Customize the salad by adding other ingredients like chopped celery, capers, or a bit of horseradish for extra zing.
• For homemade vegan bacon bits, fry up some crumbled tempeh or tofu seasoned with liquid smoke, soy sauce, and a touch of maple syrup until crispy.
• Ensure to use the best quality vegan mayonnaise and extra virgin olive oil for a superior taste.
• Allow the salad to chill thoroughly to let the flavors meld together for an even tastier dish the next day.

Keyword German Potato Salad, Potato Salad, Vegan German Potato Salad, Vinegar Dressing

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