German Potato Salad (Vegan)
Ingredients
- 2 1/2 pounds red baby potatoes
or yellow baby potatoes
- 8 ounces green beans
trimmed, cut into about 1 1/2-inch-long pieces
- 5 tablespoons white wine vinegar
or apple cider vinegar or white balsamic
- 1/4 cup extra-virgin olive oil
plus more as needed
- 2 teaspoons Dijon mustard
- 1/2 red onion
thinly sliced
- 2 tablespoons minced fresh dill
- 2 tablespoons mined fresh basil)
(optional
- 2 tablespoons minced fresh parsley
- to tasteSalt
- to tasteFreshly ground black pepper
Directions
- 1
Cook the potatoes: Place the potatoes in a medium saucepan with water to cover by about 2 inches high. Bring the water to a boil over high heat. Add 1 tablespoon salt (optional) and cook the potatoes for about 20 minutes, or until fork tender.
- 2
Prepare an ice bath. Fill a medium bowl with water and ice cubes to chill.
- 3
Remove the potatoes with a spider or strainer and use the same water to cook the green beans. Place the green beans in the boiling water for about 2 minutes, or until just tender. Remove them with a spider or sieve and transfer them to the ice bath until chilled. Drain and set aside.
- 4
Cut the potatoes: When the potatoes are cool to the touch, slice them in half and transfer them to a medium bowl. Add 2 tablespoons vinegar to the potatoes and toss them to coat evenly. Set aside.
- 5
Make the dressing: In a small bowl, whisk the olive oil, Dijon, the remaining 3 tablespoons vinegar, salt, and pepper. Whisk well to incorporate.
- 6
Combine: Add the green beans, and dressing to the potatoes. Toss to coat. Then add the red onion, dill, basil, and parsley. Mix to combine. Season with salt, and pepper to taste.
- 7
Serve warm, at room temperature, or chilled.
German Potato Salad (Vegan)
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About this Recipe
Craving a vibrant, tangy potato salad that breaks free from traditional creamy versions? This German Potato Salad (Vegan) offers a refreshing, mayo-free take, proving that some of the best flavors come from simple, fresh ingredients.
Why This Recipe Works
This recipe shines by embracing a bright, vinegar-based dressing that lets the potatoes truly sing, rather than being weighed down by heavy sauces. The secret lies in a generous amount of fresh dill, which provides an aromatic lift, and the unexpected crunch of crisp-tender green beans, adding both texture and a lovely vegetal note. It's a delightful reinvention of a classic, designed to be both light and satisfying.
What truly sets this dish apart is its focus on fresh, clean flavors. You'll experience a harmonious balance between the earthy potatoes, the zesty dressing, and the crisp bite of the green beans. Every forkful delivers a delightful tanginess complemented by the herbaceous notes of dill and parsley. This is a potato salad that feels light and invigorating, perfect for any meal or gathering.
Customization & Variations
Feel free to experiment with the vinegar type; while white wine vinegar lends a classic profile, apple cider vinegar offers a slightly fruitier tang, and white balsamic provides a sweeter, milder acidity. For the potatoes, both red baby potatoes and yellow baby potatoes work beautifully, offering a waxy texture that holds up well to the dressing. If you're a fan of basil, don't skip the optional fresh minced basil to add another layer of aromatic complexity.
Serve this versatile German Potato Salad (Vegan) as an ideal side dish for picnics, potlucks, or any meal where you desire a bright, refreshing counterpoint. Its vibrant flavors and appealing textures make it a welcome addition to a spread, bringing a touch of herbaceous freshness to your plate.