*This post may contain affiliate links. I may earn a small commission—at no extra cost to you. For more information, please see our disclaimer.
German potato salad, or Kartoffelsalat, is a beloved dish known for its warm, tangy flavors and hearty texture. Traditionally made with bacon and a vinegar-based dressing, this salad has been a staple at German gatherings for generations.
In this vegan German potato salad recipe, we’ve preserved the essence of the classic recipe while making it entirely plant-based, ensuring that everyone can enjoy this comforting dish. The combination of tender potatoes, sharp vinegar, and aromatic herbs left a lasting impression.
This vegan version aims to capture that same delightful experience, offering a dish that’s both nostalgic and nourishing.
Why Make This Vegan German Potato Salad?
1. Flavorful and Satisfying
This salad boasts a harmonious blend of tangy vinegar, savory mustard, and fresh herbs, creating a depth of flavor that’s both invigorating and comforting.
2. Nutritious and Wholesome
Packed with fiber-rich potatoes, antioxidant-laden herbs, and heart-healthy olive oil, this dish is as nourishing as it is tasty.
3. Versatile and Crowd-Pleasing
Whether served warm or at room temperature, this salad is perfect for picnics, potlucks, or as a side dish to your favorite main courses.
4. Simple and Accessible
With readily available ingredients and straightforward preparation, this recipe is accessible to cooks of all skill levels.
Discover more delightful vegan dishes in the Plant-Based Cookbook – 200 Vegan Recipes, your guide to flavorful and healthful plant-based cooking.
Ingredients List
For the Salad:
2 pounds (900g) waxy potatoes (e.g., red or Yukon Gold), scrubbed and halved
1½ tablespoons salt (for boiling water)
8 ounces (225g) green beans, trimmed and cut into 1½-inch pieces
½ red onion, thinly sliced
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced (optional)
For the Dressing:
¼ cup (60ml) extra-virgin olive oil
5 tablespoons (75ml) white wine vinegar or apple cider vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
For more plant-based recipes that are both delicious and easy to prepare, consider exploring the Plant-Based Cookbook – 200 Vegan Recipes.
Step-by-Step Instructions
1. Boil the Potatoes
Place the halved potatoes in a large saucepan and cover with water. Add 1 tablespoon of salt and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes, or until the potatoes are fork-tender.
2. Blanch the Green Beans
While the potatoes are cooking, prepare an ice bath by filling a bowl with ice and water. Once the potatoes are done, remove them with a slotted spoon and set aside. In the same boiling water, add the green beans and cook for 2 minutes, until bright green and tender-crisp. Transfer the green beans to the ice bath to stop the cooking process. Drain and set aside.
3. Prepare the Dressing
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper until well combined.
4. Combine the Salad
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large mixing bowl. Add the blanched green beans, sliced red onion, and chopped herbs. Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
5. Serve
This salad can be served warm, at room temperature, or chilled, depending on your preference.
For more inspiration on plant-based meals, the Plant-Based Cookbook – 200 Vegan Recipes offers a wide array of dishes to suit every taste and occasion.
Tips and Substitutions
Potatoes: Waxy varieties like red or Yukon Gold hold their shape well after boiling.
Green Beans: If unavailable, asparagus, sugar snap peas or additional potatoes can be used.
Herbs: Feel free to experiment with other fresh herbs like chives or tarragon for different flavor profiles.
Sweetness: For a hint of sweetness, add ½ teaspoon of maple syrup or coconut sugar to the dressing.
Explore more customizable vegan recipes in the Plant-Based Cookbook – 200 Vegan Recipes, designed to cater to diverse tastes and dietary needs.
Recipe Variations
Protein Boost: Add grilled tofu or chickpeas for added protein.
Smoky Flavor: Incorporate smoked paprika or vegan bacon bits to mimic traditional smoky notes.
Creamy Texture: For a creamier version, mix in a few tablespoons of vegan mayonnaise or mashed avocado.
Nutritional Information
Calories: Approximately 174 kcal
Carbohydrates: 25g
Protein: 3g
Fat: 7g
Fiber: 3g
Vitamin C: 20% of the Daily Value (DV)
Potassium: 15% of the DV
For more nutrient-rich vegan recipes, the Plant-Based Cookbook – 200 Vegan Recipes is an excellent resource for health-conscious cooking.
Storage and Serving Suggestions
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving: This salad pairs well with grilled vegetables, vegan sausages, or as part of a picnic spread.
Meal Prep: Prepare in advance for quick and convenient meals throughout the week.
Common Questions
Q: Can I make this salad ahead of time?
A: Yes, this salad can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.
Q: Is this salad gluten-free?
A: Yes, all the ingredients in this recipe are naturally gluten-free.
Q: Can I use other types of vinegar?
A: Absolutely. Apple cider vinegar or white balsamic vinegar can be used for a slightly different flavor profile.
For answers to more culinary questions and a plethora of vegan recipes, the Plant-Based Cookbook – 200 Vegan Recipes is an invaluable guide for both novice and experienced cooks.
Embrace the flavors of traditional German cuisine with this vegan potato salad that’s both hearty and wholesome. Whether you’re new to plant-based eating or a seasoned vegan, this dish is sure to become a favorite in your recipe repertoire.
You May Also Like:
1. Vegan Mexican Street Corn Salad
2. Vegan Breakfast Burrito Recipe
