Vegan German Potato Salad

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Average Rating: 5 | Rated By: 4 users

There are many variations of German potato salad, from hot to cold, with added bacon, mustard, mayo or pickles or a light vegan version such as this recipe. 

In this tasty salad, the potatoes are marinated in a light vinaigrette flavoured with a popular spice used in Germany called the caraway seed

This vegan German potato salad is a beautiful addition to potlucks because it will keep for hours without being refrigerated.

Or, add gluten-free vegan schnitzels to complete your vegan meal. Enjoy!


  • 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)
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  • 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.
  • Once the potatoes have cooled, peel and slice to about 1/4-inch thick slices. Set aside
  • 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
  • To serve, bring the salad to room temperature and gently stir. Sprinkle with paprika
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