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German Potato Salad Recipe (Vegan)

Name: German Potato Salad (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Published: Oct 24, 2023 by Nisha Melvani, RDN · This post may contain affiliate links · 2 Comments

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Vegan German Potato Salad without bacon is a tangy, mayo-free recipe. Fresh dill brightens this dish & crisp-tender green beans add a crunch. This recipe is quick, easy, and healthy. It's perfect for meal prep, a barbecue, potluck, or a healthy Thanksgiving side dish.

Vegan German Potato Salad with dill, parsley, red onion, Dijon, olive oil, red baby potatoes, and green beans.

This is the potato salad you could eat every day! It's light, fresh, and satisfying. Plus, it tastes even better the next day. Make a big batch for the week and enjoy it with my Crispy Chickpeas for more plant-based protein.

This vegan German Potato Salad with dill was inspired by my Low-carb Kale Chickpea Salad with Lemon Vinaigrette Dressing, as well as this Easy Potato Pasta Salad with Chickpeas on my site.

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👩🏼‍🌾 Ingredients
🫛 Substitutions
📖 How to Make German Potato Salad
💡Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Green beans, Dijon, olive oil, dill, basil, parsley, red onion, lemon, white wine vinegar, and red baby potatoes.

Red baby potatoes or yellow baby potatoes
Green beans
Red onion
Dill weed, basil, and parsley
Dijon mustard
Olive oil
White wine vinegar

See the recipe card for quantities.

🫛 Substitutions

Red baby potatoes - use yellow baby potatoes, or Yukon gold instead
Green beans - substitute with sugar snap peas, snow peas, or one-half pound more potatoes
Basil - substitute with more dill and parsley as desired
Red onion - instead of red onion, use shallots
Celery - add chopped celery for more crunch and vitamins
Maple syrup - add about one-half teaspoon to the dressing for a hint of sweetness, or use coconut sugar instead

For more easy and healthy salads, visit my Vegan Salad Recipes page.

📖 How to Make German Potato Salad

Red baby potatoes cooking on a white pot of water.

Step 1. Place the potatoes in a medium saucepan with water to cover by about 2 inches. Bring the water to a boil. Add 1 tablespoon salt (optional) and cook the potatoes over medium-high heat for about 20 minutes or until fork tender.

Chopped dill, parsley, basil, sliced red onion, and trimmed green beans.

Step 2. Prep the herbs and green beans while the potatoes are simmering. Prepare an ice bath for the beans. Fill a medium bowl with water and ice cubes.

Trimmed green beans simmering in a white pot of water.

Step 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.

Trimmed green beans in a glass bowl with ice and water.

Step 4. Remove them with a spider or sieve and transfer them to the ice bath until chilled. Drain and set aside.

Step 5. 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.

Yellow vinaigrette with extra-virgin olive oil, Dijon, white wine vinegar, salt, and pepper.

Step 6. In a small bowl, whisk the olive oil, Dijon, the remaining 3 tablespoons vinegar, salt, and pepper. Whisk well to incorporate.

Combine. Add the green beans to the potatoes with the dressing. Toss to coat. Then add the red onion, dill, basil, and parsley. Mix to combine. Season with salt, and pepper to taste. Serve warm, at room temperature, or chilled.

💡Expert Tips

Add the potatoes to cold water and bring the water to a gentle boil for cooking. This way, they will cook evenly.
Do not overcook the potatoes. They should be just fork tender. A knife should meet some resistance. Refrigerate potato salad before eating it if you are mindful about keeping blood sugars in check.
Sweetener: Traditional German Potato Salad contains sugar. (I did not find his recipe needed it.) For a hint of sweetness, add maple syrup or coconut sugar to the dressing to taste.
Storage: Refrigerate leftovers in an airtight container for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

What is an authentic German Potato Salad?

Traditionally, this salad is made with waxy potatoes (Yukon gold or red potatoes), sautéed bacon, red or yellow onion, apple cider vinegar, sugar, mustard, and fresh herbs (parsley or chives).

How can I add more protein to potato salad?

To add more plant-based protein to this salad, top with Crispy Chickpeas, or Tofu Cubes, or serve it with my high-protein Vegan Tacos recipe.

How do you fix undercooked potatoes?

If you drain the potatoes and find out they're undercooked, microwave them until they're tender. Add a splash of vegetable broth or water if they look dry.

What type of potato is best for potato salad?

Waxy potatoes like baby potatoes, Red Bliss, and fingerlings are best. They have a strong potato flavor, are creamier, and hold their shape well when cooked. Red potatoes are typically used in German Potato Salad and provide great color.