Vegan German Potato Salad

7 Reviews
Published Jan 9, 2018 ∙ Kristina Stosek

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There are countless variations of German potato salad, each with its own regional twist. Some are served warm, others chilled. Ingredients range from smoky bacon and mustard to creamy mayo, tangy pickles, or a light vinaigrette. This recipe is a wholesome, vegan, with a light vinaigrette, and gluten-free take on the classic—flavorful, simple, and perfect for any occasion.

VEGAN GERMAN POTATO SALAD IN A BOWL

What Makes This Version Special?

In this refreshing and lighter version, tender potatoes are marinated in a zesty vinaigrette infused with healthy caraway seeds, a traditional spice commonly used in German cooking. The result is a salad that’s flavorful and aromatic, with just the right amount of tang and spice.

Perfect for Potlucks and Outdoor Meals

This vegan German potato salad is ideal for gatherings and potlucks because it holds up beautifully without refrigeration. No mayo means no melting mess—just great taste that lasts for hours.

potatoes, German, salad

How to Serve German Potato Salad

  • Enjoy it as a side dish at picnics, BBQs, or family dinners

  • Serve it warm or chilled depending on your preference

  • Pair it with gluten-free vegan schnitzels for a satisfying, plant-based German-inspired meal

Final Thoughts

Simple, hearty, and made with whole food ingredients, this gluten-free and vegan German potato salad is a nourishing twist on a beloved classic. Whether you’re preparing it for a crowd or just a weekday lunch, it’s sure to impress.

Wholesome, allergy-friendly, and full of flavor—what’s not to love?

Vegan German Potato Salad

7 reviews
Published Jan 9, 2018 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
25 min
Serves:
6

Ingredients

2 lbs. red-skin potatoes, skin on (preferably all about the same size)
1 medium yellow onion, thinly sliced
1/4 cup extra-virgin olive oil
3 Tbsp. raw apple cider vinegar
3 Tbsp. water
2 Tbsp. chopped fresh parsley
1 tsp. agave nectar
1 tsp. GF caraway seeds
1 tsp. pure sea salt
1/2 tsp. GF coarsely ground black pepper
1/2 tsp. GF sweet or smoked paprika (optional)

Instructions

  1. Wash the potatoes and place in a large pot with plenty of water. Bring to boil and reduce the heat to medium, do not cover. Cook potatoes 20 -25 minutes until tender but firm. Drain and cool.
  2. Once the potatoes have cooled, peel and slice to about 1/4-inch thick slices. Set aside
  3. In a large salad bowl, mix together the balance of ingredients except for paprika. Add the potato slices and gently mix until the potatoes are well coated with the vinaigrette. Cover and refrigerate for a minimum of 4 hours or overnight
  4. To serve, bring the salad to room temperature and gently stir. Sprinkle with paprika

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