Vegan German Potato Salad
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.
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.