Vegan German Potato Salad
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.
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.