German Potato Salad (Vegan)
Vegan German Potato Salad without bacon is a tangy, mayo-free recipe. Fresh dill brightens this dish and crisp-tender green beans add a crunch.
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
- Salt (to taste)
- Freshly ground black pepper (to taste)
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.