Vegan German Potato Salad

Vegan German Potato Salad: Vegan, no mayo, eggs or bacon. This is my go-to potato salad. For people that don’t like mayo, they should try this German potato salad version. It is also great to bring it to a picnic, for example. Very few ingredients, but full of flavor. If you like it a bit more sour add an extra teaspoon of vinegar essence.

German Potato Salad Ingredients

• 1 kg Potato
• 1 Tablespoon Salt (for when cooking the potatoes)
• 1 Medium onion, chopped quite small
• 1 cup Water
• 2 teaspoon Vegetable bouillon
• 2 Tablespoon Extra-virgin Olive oil
• ¼ cup White vinegar
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• 1 teaspoon Mustard
• ½ teaspoon Sugar

How to Make the Best German Potato Salad

1. Peel the potatoes, don’t need to cut them into pieces. Add it to a pot with salt and water (water should be cold). All the potatoes should be covered with water.
2. Once the water is boiling, let it cook for 15-20 minutes (until fork tender)
3. Remove the potatoes from the pot and let them cool for a few minutes so you can handle them without burning yourself. Then place the potatoes into a cutting board and cut the potatoes into smaller pieces.
4. Place the potatoes in a big bowl.
5. In a small pot, add the onion, water, vinegar, salt, pepper, sugar, and mustard. Let the pot boil, then put the mixture on top of the potatoes. Let it sit for an hour. Stir (gently) the potatoes, add the olive oil, adjust pepper and salt as you like. Stir it well and place the potato in the fridge.
6. Serve the next day for better results.

Recipe Tips

• This potato salad actually tastes better the next day, because the potato absorbs even more the seasoning. If possible, make it one day before serving.
• If you like your potato salad more sour, add an extra teaspoon of Essig essenz.
• Waxy potatoes like Yukon Gold hold their shape best when boiled, making them ideal for potato salad.