Need a quick, easy, savory meal that’s vegan-friendly and will tempt the taste buds of even your non-veggie friends and family?

Look no further – a few twists on an old favorite, German Potato Salad, and you will be jumping for joy. No eggs, no dairy! Just a simple, delicious Vegan German Potato Salad!

Potatoes are an excellent source of vitamin C, contain more potassium than a banana, and are a good source of vitamin B6. Plus potatoes are fat, sodium and cholesterol-free and will stock up your energy reserves.

What’s not to love?

To be honest, this isn’t really a salad (but does pair nicely with traditional salad greens); in fact, it’s more like a meal in itself. Although this dish is not usually vegan/vegetarian, a few simple substitutions and we are sure this recipe will satisfy you (and your non-vegan friends, too).

“German Potato Salad is an inexpensive meal

to whip up, which can be served on its own,

as a delicious savory side dish,

with a green salad or

additional vegetables.”

Most German potato salad recipes do call for meat (bacon) or cheese, which can easily be left out or swapped out for an alternative, such as your favorite non-dairy cheese substitute or grilled tofu (seasoned with a crispy crust).

Although this meal is fairly quick and easy dish to pull together, you will need to start at least 30-45 minutes before you are ready to eat because the potatoes do take additional time to cook.

How to Make Vegan German Potato Salad

Ingredients:

6-8 good potatoes (Yellow Finn, Yukon Gold, or red potatoes are excellent choices)
half a large onion (finely chopped)
Firm, non-silken tofu or vegan cheese substitute (if desired, or omit)
1/3 cup of white vinegar (or vinegar of choice)
¼ cup sugar (or sweetener of choice)
Dijon mustard (Dijon has a sharp, strong flavor so use to taste, leave out if desired, or use a milder mustard as a substitute)
a pinch of sea salt
Coconut oil (for grilling tofu, if using)
handful of fresh chives (for garnish)

The best potatoes for this recipe are those with a higher moisture content as they stand up to boiling, slicing, and being mixed with the dressing.

To prepare potatoes:

Cut potatoes in 1-inch chunks (the smaller pieces will take less time to cook), place in a pot filled with cold water, and add a pinch of high quality salt (such as sea, Himalayan, or Kosher salt; all of which contain beneficial trace elements).

The potatoes will need to be completely covered in water, with an additional two inches of water to ensure they remain covered, and cook evenly, throughout the boiling process.

(Note: add potatoes to the cold water – do not boil first, which would lead to uneven cooking and do add salt before the water has boiled as the flavors will be enhanced during the process of cooking.

Boil until potatoes are soft and can be sliced easily (about 15 – 20 minutes); watch the potatoes carefully; over cooking potatoes will cause them to be mushy and under cooking may leave the potato inedible. Drain water and slice cooked potatoes (caution, the inside of the potato will be hot, and steam can burn).

To prepare the tofu (with crispy crust):

Cut tofu in ¼ – 1/3 inch thick slabs and dry with a paper towel (removing as much excess water as possible will help to ensure a crispy crust).

Season with salt and marinade or leave plain (adding a bit of sugar to your marinade or seasoning will help to brown and crisp up your tofu).

In a skillet on medium-high heat, brown tofu in oil until crisp. Remove from pan (keep some oil in the pan), drain off excess oil on a paper towel until cool.

For the dressing:

Add onion to the remaining oil in the skillet and cook for several minutes.
Combine vinegar, sugar, mustard, and salt to the skillet and mix.
Add the sliced, cooked, still-warm, potatoes to the dressing and combine completely.

Vinegar-based salad dressings, such as this one, pair nicely with warm potatoes, will cover them easily, and add additional flavor. However, mayonnaise-based dressings (think conventional potato salad recipes), are best used on potatoes that have been allowed to cool for at least half an hour before adding dressing (as mayonnaise will become oily when mixed with warm potatoes).

Top with the tofu or cheese (if using) and sprinkle chopped chives on top. Transfer to serving platter or dish onto plates and serve immediately.

Feeling adventurous? Serve your German potato salad with your own homemade breads, rolls, or pies; discover a few simple baking smart strategies and wow your dinner guests!

Vegan German potato salad, egg and dairy free, is one of those dishes that will amaze your friends and family – vegan or not – who will clamor for this time and time again. You’re welcome!