Classic German Potato Salad

This classic German potato salad recipe is dressed in vinaigrette and embellished with red onion, capers, and fresh herbs. It’s a delicious departure from the creamy types of potato salad.

It’s a rare eater that doesn’t love a good potato salad. It’s warmly welcomed in the plant-based repertoire as an accompaniment to sandwiches, veggie burgers, and as part of warm-weather meals with grilled veggies, corn-on-the-cob.

Complete the meal: For a nice warm-weather meal of hearty side-by-side salads, serve with Hot and Cool Layered Black Bean Taco Salad and corn on the cob.

Bring on the vegan bacon: Traditional recipes for German potato salad sometimes offer an option for using bacon; since vegan bacon is so delish, that’s an option given here as well.

A choice of dressings: Use a good bottled or homemade vinaigrette. Here’s our recipe for Basic Vinaigrette. 

If you don’t care for capers: Use an equivalent amount of chopped green olives or pickles.

Explore more …

• Tasty vegan potato salad recipes
• Really Simple Vegan Potato Salad
• Cauliflower and Potato Salad with Peas and Olives

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Yield: 6

Classic German Potato Salad

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German potato salad, prepared with vinaigrette, onions, and capers, is a classic variation on the creamier types of potato salad.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 1/2 to 2 pounds golden new potatoes or 5 medium-large Yukon Gold potatoes
• 1/2 cup bottled or homemade vinaigrette (see link in Notes)
• 1/4 to 1/2 cup finely chopped red onion
• 1/3 cup capers (or see alternatives in Notes)
• 1/4 cup finely chopped celery
• 2 to 3 tablespoons minced fresh dill
• Salt and freshly ground pepper to taste

Optional

• Crisp-cooked vegan bacon, cut into bits (5 or 6 slices)

Instructions

1. Scrub the potatoes. If organic, you can leave the skins on; or peel, as you prefer. Cut new potatoes in half; or cut regular potatoes into 1/2- to 3/4-inch dice. 
2. Place the potatoes in a steamer basket over a little water in a large saucepan and steam over medium heat until done, but still nice and firm. If you don’t have a steamer basket, simply cook with just a little water in a saucepan, enough to keep the bottom moist, and stir occasionally to make sure there’s still enough water. This should take around 10 minutes or so.
3. Transfer the diced potatoes to a serving container and add the remaining ingredients. Stir together gently.
4. If you’d like to use vegan bacon, follow package directions and cut into small bits before adding to the salad, or use as a topping for individual servings.
5. You can serve this just warm or at room temperature. Or, if you prefer, cover and refrigerate until needed or serve at once. 

Notes

Here's our Basic Vinaigrette recipe if you'd like to make your own.

If you don't care for capers, use an equivalent amount of chopped green olives or pickles.

Here are lots more easy vegan salads & sides.