German Potato Salad (Vegan)
Ingredients
- 2 lbs red potatoes
scrubbed clean and cut into ½" cubes
- 3-4 cloves garlic
smashed
- ¼ cup white distilled vinegar
- 2 tbsp water
- 1½ tbsp coconut sugar
- ½ tbsp dijon mustard
- ¼ tsp smoked paprika
- 1 tbsp cooking oil
- ½ yellow onion
diced; about ¾ cup
- 4-5 stalks celery
diced; about ¾ cup
- 1-2 green onion
thinly sliced
- 3-4 tbsp fresh parsley
chopped
- to tasteSalt and pepper
Directions
- 1
Add potatoes, garlic, and a generous amount of salt (about 2 tbsp) to a large pot. Cover with 1" cold water and bring to a boil. Then turn the heat down so it's at a rolling simmer. Cook until fork tender, about 10-15 minutes total. You want the fork to be able to pierce the potatoes with little resistance but make sure the potatoes aren't crumbling. Then drain the potatoes.
- 2
Pick out the garlic cloves and finely mince. Transfer potatoes to a large mixing bowl and set both aside.
- 3
Whisk together vinegar, water, sugar, mustard, paprika, 1 tsp salt, and ¼ tsp pepper. Set the dressing aside.
- 4
Heat oil over medium-high heat in the same pot. When hot, add onion and celery with a pinch of salt. Cook for 2-3 minutes or until onion starts to get translucent on the edges, stirring occasionally. Add garlic and dressing, making sure to get all the sugar and spices. Simmer for 1 minute.
- 5
To the warm potatoes, add the cooked veggies with all the liquid, green onion, and half the parsley. Gently mix together and then let sit for at least 5 minutes so potatoes can absorb the dressing, tossing every few minutes. It's best to do this while the potatoes are still warm.
- 6
Garnish with remaining parsley and season to taste. Serve hot or warm.
German Potato Salad (Vegan)
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About this Recipe
Craving a comforting side dish that's full of flavor and perfect for any gathering? This warm German Potato Salad offers all the traditional tang and hearty satisfaction, reimagined in a delicious vegan package.
Why This Recipe Works
What truly sets this German potato salad apart is its thoughtful balance of textures and flavors. You'll find a delightful crunch from the fresh diced onions and celery, perfectly complementing the tender red potatoes. Plus, we've included a secret ingredient for smokiness to ensure you don't miss the traditional bacon, making this dish incredibly satisfying.
What to Expect
Prepare for a vibrant side dish that delivers a symphony of tastes. The red potatoes are perfectly cooked to absorb a wonderfully tangy dressing, made bright with white distilled vinegar and a hint of sweetness from coconut sugar. Each bite offers a fresh zest from parsley and green onion, rounded out by a subtle, savory depth thanks to smoked paprika and Dijon mustard. This warm potato salad isn't just flavorful; it's a testament to how satisfying vegan cooking can be.
Customization & Variations
While delicious as is, this vegan German potato salad is quite flexible. For an extra herbacious note, consider adding fresh dill along with the parsley. If you prefer a milder onion flavor, you can soak the diced yellow onion in a little cold water for 10 minutes before adding it. To adjust the sweetness or tang to your liking, simply tweak the amounts of coconut sugar or vinegar.
Serving & Context
This warm German Potato Salad is an ideal companion for cookouts, potlucks, and parties, easily serving six. Its robust flavors pair beautifully with grilled vegetables, veggie burgers, or any plant-based main course.