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Vegan German Potato Salad (Swabian-Style)

A Delicious Vegan German Potato Salad That Is Easy To Make!

Looking for a a great vegan German potato salad recipe? You are not alone – and we have got a really nice recipe for German potato salad without bacon!

Made from potatoes and onions and coated in simple flavors like mustard, vinegar, and oil, this warm potato salad recipe is super easy to make and it keeps well, too!

round bowl on wood with vegan german potato salad inside with chives beside
We love this recipe for German potato salad – and it’s vegan!

We’re big fans of potato salads and we know that many others are, too. Lisa grew up eating mainly creamy potato salad with some form of mayonnaise. Eric also grew up eating mainly creamy-based potato salads.

However, over the years, we’ve both developed a taste (and great appreciation) for vinegar-based potato salads.

Not only are vinegar-based potato salads lighter than those with mayo but vinegar-based potato salads are also better for barbecues (in the warmer weather).

Of course, that doesn’t stop us from enjoying creamy potato salad in the summer every once in a while!

Recipe Tips

Before you begin making this vegan German potato salad, 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.

This is opposed to becoming completely mush out of the pot. So you’re looking more for a waxy type of potato such as yellow potatoes.

Recipe Substitutions

Originally, this Swabian potato salad is made with beef broth.

However, it’s also a super easy type of potato salad recipe to modify if you’re looking for an (almost) authentic version of a German potato salad without the animal products.

That’s why we made this recipe with vegetable broth instead of beef broth. The potato salad turned out really tasty so honestly no complaints here!

Speaking of Swabian Recipes: Delicious Spaetzle (German egg noodles) are from this region!

white bowl of yellow potato salad on wood with green chopped chives
Cut up some chives for a bit of color and taste!

Storage Tips

As we mentioned above, this is a good salad for summer barbecues. This is because vinegar-based potato salads don’t turn bad (as fast) when out in the sun for a few hours.

This is also a warm German potato salad without bacon and the absence of meat means it’s a little more resilient to warm temperatures.

Of course, leftovers should still be refrigerated immediately after use. It’ll keep for up to three days but the potatoes may get more and more soggy as time passes so keep that in mind.

Related Recipes

Swabian potato salad is just one great German recipe that features potatoes or come in salad form. Check out these other great recipes:

white bowl of yellow potato salad on wood with chives behind

Vegan German Potato Salad (Swabian-Style)

This super easy German potato salad is both delicious and flavorful. Made from a base of oil and vinegar – and not mayo – this potato salad is vegan and makes a great side dish to a hearty main!
4.79 from 14 votes
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Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4 – 6 Portions


  • 1.5 pounds potatoes, waxy (e.g. yellow potatoes)
  • 1 medium to large yellow onion, finely chopped
  • 2/3 cup hot vegetable broth
  • 1 tablespoon mustard, medium-spicy
  • 2 tablespoons white wine vinegar
  • 3 tablespoons 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.


Serving: 1g | Calories: 213kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 254mg | Fiber: 4g | Sugar: 3g

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.

Course Salads
Cuisine German
Author Recipes From Europe
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4 thoughts on “Vegan German Potato Salad (Swabian-Style)”

  1. 5 stars
    My husband was so happy to have this after so many years of not having one of his favorite side dishes since giving up meat.
    I thought the recipe came out pretty yummy though I used some butter and some olive oil since we are not vegan.
    Next time I plan to decrease the water a little and maybe add a drop of liquid smoke to simulate more bacon flavor.


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