Vegan Kartoffelsalat (German Potato Salad)

Discover the vegan twist on a classic with this Vegan Kartoffelsalat, a wholesome and flavorful German potato salad bursting with tangy and creamy goodness. Tender small waxy potatoes are infused with a warm, savory dressing made from vegetable broth, apple cider vinegar, and a touch of Dijon mustard, creating a perfect balance of zest and richness. Red onions, crunchy pickles, and fresh chives add layers of texture and freshness, while vegan mayonnaise ties everything together with a luscious creaminess. Ideal as a side dish for summer barbecues, picnics, or cozy dinners, this dairy-free and egg-free recipe is easy to prepare and full of authentic German flair. Serve it chilled or at room temperature and enjoy a plant-based version of a beloved culinary favorite.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 800 grams small waxy potatoes
• 1 large red onion
• 250 milliliters vegetable broth
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chives
• 3 tablespoons vegan mayonnaise
• 3 medium pickles

Directions

Step 1

Wash the potatoes thoroughly and add them to a pot of cold salted water.

Step 2

Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 15-20 minutes until the potatoes are tender when pierced with a fork.

Step 3

While the potatoes are cooking, finely chop the red onion and set aside.

Step 4

In a small saucepan, combine the vegetable broth, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.

Step 5

Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.

Step 6

Once the potatoes are cooked, drain them and let them cool for a few minutes. Peel the potatoes if desired (the skins can be left on if preferred).

Step 7

Slice the potatoes into bite-sized rounds or chunks and place them in a large mixing bowl.

Step 8

Pour the warm broth mixture over the sliced potatoes, gently tossing to coat.

Step 9

Add the chopped red onion to the potatoes and mix gently.

Step 10

Cover the bowl and let the potatoes marinate in the dressing for at least 30 minutes at room temperature or in the fridge for more flavor.

Step 11

Meanwhile, finely chop the chives and dice the pickles.

Step 12

Once the potatoes have marinated, add the vegan mayonnaise, chopped chives, and diced pickles.

Step 13

Gently stir to combine all the ingredients, ensuring they are evenly coated.

Step 14

Taste and adjust seasoning if needed. Serve the salad at room temperature or chilled as a side dish.

Nutrition Facts

Serving size	(1673.6g)

Amount per serving	% Daily Value*
Calories	979.9

Total Fat 15.9g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 5.7g
Cholesterol 10.2mg	0%
Sodium 5291.6mg	0%
Total Carbohydrate 189.5g	0%
Dietary Fiber 27.1g	0%
Total Sugars 28.3g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 357.4mg	0%
Iron 9.3mg	0%
Potassium 4536.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.3%

Protein: 9.8%

Carbs: 75.9%