A Delicious Vegan German Potato Salad That Is Easy To Make!
Looking for a great potato salad recipe? You are not alone! We’re big fans of potato salads and we know that many others are, too. Lisa grew up mainly eating creamy potato salad with some form of mayonnaise but over the years this has changed as her eating habits have changed as well. Eric also grew up eating mainly creamy-based potato salads.
Now, we really like vinegar based potato salads since they are a lot lighter than those with mayo. These are also better for barbecues (in the warmer weather) since you don’t have to worry about them going bad when out in the sun for a few hours. This has always been a slight concern when making mayonnaise based German potato salads.
Speaking personally, vinegar potato salads just go better with our lifestyle. When we cook everyday meals for ourselves – and don’t create recipes or cook for family – we barely eat any meat. We also watch our consumption of eggs and dairy products – so that’s another reason why we love this vegan recipe!
Made from potatoes and onions and coated in simple flavors like mustard, vinegar, and oil, this recipe is super easy to make, take little prep, serves warm, and keeps well, too! Originally, this salad is made with beef broth – but it’s also a super easy type of potato salad to modify if you’re looking for an (almost) authentic version of a German potato salad without the animal products.
Before you begin cooking, you’ll need to think about the potatoes you use. You need to use what we call “firm boiling potatoes” in German, i.e. potatoes that keep their shape and stay relatively firm when being boiled – as opposed to becoming completely mush out of the pot. So you’re looking more for a waxy type of potato.
Unfortunately, we can’t give you an exact recommendation since we currently don’t live in North America (but we’re planning our move literally as we type!) – so if you have any recommendations for exact potato types, please let us know in the comments! Otherwise, we will make this in Canada soon and update this post when we can. Enjoy!
- 1.5 lbs potatoes, firm-boiling/waxy
- 1 medium to large-sized yellow onion, finely chopped
- 2/3 cup hot vegetable broth
- 1 tbsp mustard, medium-spicy
- 2 tbsp vinegar
- 3 tbsp vegetable oil
- salt to taste
- pepper to taste
- chives to garnish (optional)
- Boil the potatoes with the skin on until they are just cooked. Make sure to use potatoes that are roughly the same size so that they'll be done cooking at roughly the same time.
- Remove the potatoes from the pot and let them cool for a few minutes until you can touch them without burning your hand.
- Peel the warm potatoes and cut them into very thin slices. Don't worry if some of the slices break when you cut them - this is normal.
- Place the potato slices into a bowl and mix them with the finely chopped onion.
- In a small bowl, mix the hot vegetable broth, vinegar, mustard, salt and pepper (do not add the oil yet!). If you use store-bought liquid vegetable broth, bring the broth to a boil in a small pot on the stove before using. Pour the hot mixture over the potatoes and onions, cover the bowl, and let it sit for around one hour.
- After one hour, add the oil and more salt and/or pepper to taste. Gently stir the salad. Optional: garnish the potato salad with cut up chives before serving.
- It's important that the broth is hot when poured over the potatoes as this allows the potatoes to better absorb the liquid. If you don't make your own broth with hot water and vegetable cubes, it's very important that you heat your store-bought liquid broth in a pot on the stove before using it.
- The broth you use should have a very strong flavor. If you use vegetable cubes, add more cubes than you usually would for 2/3 cup. If you use store-bought liquid vegetable broth, you might have to add slightly more salt and/or pepper.
- Swabian potato salad is usually served at room temperature or still slightly warm. There is no need to place the potato salad in the fridge for the hour that is is soaking up the broth. Just cover it and leave it out on the counter.
- A nice additional to this potato salad are some finely cut slices of an English cucumber.
- This recipe is very similar to the traditional recipe for Swabian potato salad. The only difference is the use of vegetable broth instead of beef broth. So, if you want to make a non-vegan version of this recipe, simply use beef broth instead of vegetable broth and follow all the other steps as shown above.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 254mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 4g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.