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.
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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๐ฉ๐ผโ๐พ Ingredients
- 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.
๐ซ 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.
๐ How to Make German Potato Salad
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.
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.
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.
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.
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.
๐กExpert 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.
๐๐ฝโโ๏ธ Recipe FAQs
Traditionally, this salad is made with waxy potatoes (Yukon gold or red potatoes), sautรฉed bacon, red or yellow onion, apple cider vinegar, sugar, mustard, and fresh herbs (parsley or chives).
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.
If you drain the potatoes and find out they're undercooked, microwave them until they're tender.ย Add a splash of vegetable broth or water if they look dry.
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.
๐ฝ Related Recipes
๐ฉ๐ฝโ๐ณ Made This Recipe?
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I would love it if you would โญ๏ธ rate this recipe and leave a comment. Thank you in advance.
๐ Recipe
German Potato Salad (Vegan)
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Ingredients
- 2 ยฝ pounds red baby potatoes or yellow baby potatoes
- 8 ounces green beans trimmed, cut into about 1 ยฝ-inch-long pieces
- 5 tablespoons white wine vinegar or apple cider vinegar or white balsamic
- ยผ cup extra-virgin olive oil plus more as needed
- 2 teaspoons Dijon mustard
- ยฝ 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
Instructions
- 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.
- Prepare an ice bath. Fill a medium bowl with water and ice cubes to chill.
- 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.
- 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.
- Make the dressing: 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, and dressing to the potatoes. Toss to coat. Then add the red onion, dill, basil, and parsley. Mix to combine. ย Season with salt, and pepper to taste.
- Serve warm, at room temperature, or chilled.
Notes
- For more protein: Add Crispy Chickpeas as a topping.
- 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 leftover Vegan German Potato Salad in an airtight container for up to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Tammy DeBevoise says
So fresh and perfect for summer (or anytime)! I love this salad so much.
Nisha Melvani, RDN says
Thank you for letting me know. Have a wonderful week.
Nana says
I recently found your recipes and kept making yours repeatedly. All are healthy and delicious. My husband loved your German potato salad when I made it. Thank you so much for sharing your fabulous vegan recipes.
Nisha Melvani, RDN says
Thank you so much for letting me know. It made my day!