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. Skip the traditional bacon or by all means use your favorite kind of plant-based bacon.
Who doesn’t love a good potato salad? In all its endless variations, 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.
What is German potato salad?
Every region in Germany has a variation on potato salad (kartoffelsalat). The one that we on the other side of the ocean refer to rather generically as “German Potato Salad” is dressed in a mustardy vinaigrette, never mayonnaise. It’s often served warm, as soon as it’s made, but if it’s great at room temperature, too.
This kind of traditional potato often (but not always) features bacon, so there’s a variation for using plant-based bacon (or skipping it).
Complete the meal: For a nice warm-weather meal of hearty side-by-side salads, serve with Black Bean and Mango Salad with Avocado. Add corn on the cob if in season.
Tips for a great German Potato Salad
- Use a waxy potato like golden (aka Yukon gold) potato, preferably. Small golden new potatoes are nice, too. Red-skinned potatoes are the next choice; avoid using baking potatoes, like russet.
- 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. Use your favorite brand, or make your own easy homemade tempeh bacon.
- 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 pickles.
- This is a good dish to take to a potluck.
Explore more …
- Tasty vegan potato salad recipes
- Easy Green Bean Potato Salad
- Cauliflower and Potato Salad with Peas and Olives
- Potato Salad with Red Beans and Artichokes
Classic German Potato Salad
German potato salad, prepared with vinaigrette, onions, and capers, is a classic variation on potato salad dressed in mayonnaise.
Ingredients
- 5 medium-large Yukon Gold (golden) potatoes, about 2 pounds; or small golden new 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, your favorite brand, cut into bits (about 6 slices), or homemade tempeh bacon (see link in Notes)
Instructions
- 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.
- 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.
- Transfer the diced potatoes to a serving container and add the remaining ingredients. Stir together gently.
- If you’d like to use vegan bacon, follow package directions for cooking, then cut into small bits before adding to the salad (or use as a topping for individual servings).
- 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 a 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.
- To make your own plant-based bacon, see this easy recipe for homemade tempeh bacon.
Here are lots more easy vegan salads & sides.
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