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Easy Vegan German Potato Salad Recipe » Simple and healthy recipe! ✅

If I had a favorite potato salad recipe (that I do), it would be this (and it is). The German potato salad was a revelation to me. I don’t like mayonnaise-based salads at all. Light and fresh salads are what I do.

And the vinaigrette? Bring it!

What is German Potato Salad?

I was already an adult the first time I came across a recipe for German potato salad; I think he was in a magazine or something and I decided to give it a go. It was such an original idea!

My husband wasn’t impressed, but not in the way you’d think. Turns out she LOVED the salad, but it wasn’t a big deal for him. He had been eating It for years!

His grandmother was German and his mother used to make a similar salad when he was little. And that’s how he became my favorite potato salad. I do this several times a year with various modifications.

For a long time I made it with sausage and apples, which was delicious. And now we have reduced meat in all its forms and now let’s enjoy this vegetarian version.

The problem with potato salad is using the right kind of potatoes. Most of the time, I’d say go with a basic, starchy russet potato. They are great for creamy potato salads.

But for that, red or gold potatoes are the way to go. Basically you just want a waxier potato that will hold its shape.

The vinaigrette is vinegar (of course), but it’s also a little sweeter, with maple syrup or honey. And then there’s the spoonful of grainy mustard: a must.

The choice of onions and herbs depends on personal preference. I like thyme and green onions, chives and rosemary, or yellow onions and sage. Go with whatever you want in that part of the recipe.

German potato salad should be served hot. This is when he is at his best. Drain the cooking water, transfer the potatoes to a bowl and immediately add the vinaigrette.

The potatoes begin to absorb some of the vinaigrette. . . Oh that is so wonderful! We often ate it as a main course with a green salad on the side (a salad dinner!).

But it’s also great as a team. And if you’re not a vegetarian, go the traditional route and add whatever bacon you like.

german potato salad

A fantastic potato salad topped with a still warm vinaigrette. Perfect as a main dish or side dish.

Preparation time 10 min

Cooking time 15 min

Total time 25 minutes

Course: main, side

Cuisine: German

keyword: salad

Servings: 4-6

  • 2 pounds of red potatoes cut into 1/2″ pieces.
  • 3 sliced ​​green onions
  • a few sprigs of fresh thyme
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons grainy mustard to taste
  • 1 teaspoon maple syrup
  • Salt and pepper to taste
  • Cook the potatoes in salted water just until tender. Drain and transfer to a large bowl.

  • Whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper. Remove the thyme leaves from the stems and add them to the vinaigrette.

  • Pour the vinaigrette over the hot potatoes and add the green onions. Shake gently. Serve immediately. It can be prepared ahead of time and served at room temperature or even heated before serving.

German potato salad should be served hot. This is when he is at his best. Drain the cooking water, transfer the potatoes to a bowl and immediately add the vinaigrette. The potatoes begin to absorb some of the vinaigrette. . . Oh that is so wonderful! We often ate it as a main course with a green salad on the side (a salad dinner!). But it’s also great as a team. And if you’re not a vegetarian, go the traditional route and add whatever bacon you like.

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