Vegan German Potato Salad is a fun addition to any summertime picnic! It’s the perfect side dish to serve on Memorial Day, Father's Day, and 4th of July cookouts, too. You can cook up a batch anytime of the year, though, and serve is alongside a sandwich at lunch. This easy recipe is a vegan with a gluten-free option.
What is German Potato Salad?
I like to make potato salad for summertime cookouts, and I usually make the kind that’s made with vegan mayonnaise. Occasionally I decide to ditch the oily mayo and make a warm German potato salad. It's a nice change from the usual.
It’s believed that potato salad originated in Germany. The American potato salad that we know and love was probably brought to the U.S. by German and European settlers during the nineteenth century. Known as kartoffelsalat, German potato salad is usually served warm and is made with vinegar, herbs, and bacon. The Americanized version is usually served cold, and it’s made with mayonnaise, herbs and vegetables like onions and celery.
Whenever I share this recipe, I get complaints from people who don't like the fact that this recipe is known as "German," because they do eat the mayo version in Germany, too. I didn't create the name though – that's what we call it here in the U.S.
Vegan German Potato Salad
It’s super easy to veganize German potato salad by using plant-based bacon. I used tempeh bacon in my salad, but you can use seitan bacon, coconut bacon, or any other vegan variety that strikes your fancy. (Isn’t it amazing that we have so many to chose from now?) If you follow a gluten-free diet, make sure your vegan bacon doesn't contain gluten. Some are made with soy sauce, which contains wheat. Some types of tempeh contain glutenous grains, too.
Boiling Potatoes
When I took the Rouxbe Plant-Based Professional Cooking Course several years ago, one of the assignments I had to do was to boil potatoes two ways. The first way was just in plain water. The second was with salt and bay leaves in the water. I then had to taste and compare. What a difference! The potatoes cooked with salted water and bay leaves were far tastier, so that’s how I now cook my spuds when making a potato salad. So don't skimp on the salt in your water.
- To boil your potatoes, you should first cut them into dice, about 2-inches in size.
- You then put them in a pot with enough water to cover them plus two inches.
- Next you add salt and two bay leaves to the water and bring the pot to a boil.
- Then you lower the heat to a simmer and allow the potatoes to cook until they're fork-tender, about 10 minutes.
- Finally, you remove the bay leaves and drain the potatoes.
How to make German potato salad
This recipe is really easy to make!
- While your potatoes are boiling, you cook the onion in a pan with a little oil for about 10 minutes, or until it begins to brown.
- Then you add the tempeh bacon and cook for another 5 to 10 minutes until it begins to crisp.
- Next you whisk the dressing ingredients together.
- You then place the potatoes in a large bowl and mix in the onion, tempeh bacon, and parsley.
- Now you gently mix in the dressing and top your salad with the chopped chives.
Potato salad is often thought of as a summertime dish, but there's no reason why you can't eat it in the cooler months, too. This warm version makes it easy to enjoy all year-round!
Vegan German Potato Salad
Ingredients
- 2 pounds red potatoes diced
- 1 teaspoon sea salt divided
- 2 bay leaves
- 1 teaspoon neutral-flavored vegetable oil
- 1 small red onion diced
- 1 recipe tempeh bacon chopped (or 8-ounces store-bought vegan bacon)
- ¼ cup apple cider vinegar
- 2 tablespoons vegetable stock or water
- 1 tablespoon German mustard
- ½ teaspoon black pepper
- ¼ cup chopped parsley
- 2 tablespoons chopped chives
Instructions
- Place the potatoes in a pot with enough water to cover plus two inches them. Add ½ teaspoon of salt and the bay leaves. Bring to a boil, and cook for about 10 minutes, or until fork tender. Drain and remove the bay leaves.
- While the potatoes are cooking, heat the oil in a large pan over medium high heat. Add the onion and cook, stirring frequently, for about 10 minutes, until it begins to brown. Add the chopped tempeh bacon and cook for 5-10 more minutes, until the tempeh begins to brown and crisp.
- In a small bowl, whisk together the apple cider vinegar, vegetable stock, mustard, black pepper and the remaining salt.
- Place the potatoes in a large bowl, and fold in the onion and tempeh bacon, along with the parsley. Pour in the dressing and gently stir to coat everything.
- Garnish with chives. Serve warm.
Other delicious cookout recipes include:
Tanya
Yum! I think I have all of this except the German mustard. Just Dijon. Might have to do until I get to the next port.
Becky Striepe
I am down for any side dish that includes potatoes and bacon!
Ginny McMeans
You went in for my favorite salad! Love the recipe and looking forward to trying the tempeh bacon.
Tanya
OMG! I made this for lunch! Amazing!! I used Louisville Vegan Jerky bacon bits.
Cadry
A warm, mustard-y potato salad with vegan bacon? Sign me up! This sounds like a wonderful change of pace from the usual.
Nicole Dawson
Warm potato salad...YUM! And love how you added vegan bacon. When I'm in a pinch, I'll throw in some store-bought vegan bacon crumbles.
Dianne
Thanks, Nicole!
Dianne
Thank you, Cadry!
Dianne
So glad you liked it, Tanya!
Dianne
I hope you like it, Ginny!
Dianne
Dijon would work!
Dianne
They're the best, aren't they?!
Amy Katz from Veggies Save The Day
Sounds delicious with the German mustard! It will be interesting to find out your ancestry.
Alisa Fleming
I love the addition of tempeh bacon! German potato salad is usually really simple in my home, but this takes it up a flavorful notch.
The Vegan 8
This looks incredibly delicious, every single ingredient I love! I LOVE that you added tempeh! I've become a fan of tempeh this year and really love the smoky flavor it adds to dishes!
Dianne
Thanks, Amy!
Dianne
Thanks, Alisa!
Dianne
Thanks! I really love tempeh.
Sophia | Veggies Don't Bite
I've never heard of german potato salad but you can never have too many potato dishes! Looks delicious!
Dianne
No, you can't!
Ellie
The kind of potato salad made with mustard, vinegar and oil is actually typical of the South of Germany whereas in the Northern parts of Germany it is most often made with mayonnaise (although preparations can of course vary). I'm from the South so this is the true and (almost) only potato salad for me! 😀 In my family we only add finely chopped onion to the salad, but tempeh bacon sounds intriguing and I'll definitely give that a try some time. 🙂
Dianne
That's interesting, Ellie. Thanks for the info! I hope you like this!
Tammy Gallagher
Tried this last night with vegan sausage instead of tempeh bacon, delicious and will become a staple in our line up
Dianne
I'm so glad you liked it!