Vegan German Potato Salad

Vegan German Potato Salad

from romylondonuk.com
35 min

Enjoy this Vegan German Potato Salad, a perfect blend of tender yellow potatoes, crispy vegan bacon bits and a creamy and tangy dressing created with vegan mayonnaise and apple cider vinegar. This easy, delicious, and refreshing potato salad is ideal as a main or side dish and best served on a hot summer day or any other occasion.

Ingredients

  • 2 lbs yellow potatoes, quartered (roughly 1 kg) (quartered or diced into bite-size pieces)
  • 1/2 cup vegan bacon bits (60g)
  • 1/2 cup dill pickles (diced (75g))
  • 1/4 cup red onion (finely chopped (40g))
  • 1/4 cup fresh dill (chopped (15g))
  • 1/4 cup fresh parsley (chopped (15g))
  • 1 cup vegan mayonnaise (200g)
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp pickle juice (from the dill pickles)
  • 1 tbsp olive oil
  • Salt and pepper (to taste)

Directions

  1. 1

    Place the diced potatoes in a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tender. Drain the potatoes and let them cool completely. To speed up the process, you can spread them on a baking sheet in a single layer.

  2. 2

    In a medium bowl, combine vegan mayonnaise, Dijon mustard, apple cider vinegar, pickle juice, and olive oil. Whisk until smooth and creamy. Season with salt and pepper to taste.

  3. 3

    In a large bowl, combine cooled potatoes, vegan bacon bits, diced dill pickles, red onion, fresh dill, and parsley. Pour the creamy dressing over the potato mixture. Gently toss to combine, ensuring all potatoes are evenly coated.

  4. 4

    Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.

  5. 5

    Give the salad a gentle toss before serving and garnish with additional fresh dill or parsley if desired.