Vegan Kartoffelsalat (German Potato Salad)
Experience the irresistible charm of Vegan Kartoffelsalat, a plant-based twist on traditional German potato salad that's brimming with bold flavors and wholesome ingredients. This recipe highlights tender, waxy potatoes infused with a tangy, savory dressing made from vegetable broth, apple cider vinegar, Dijon mustard, and a touch of sweetness. Enhanced by the crunchy bite of pickles, the delicate sharpness of red onion, and the creamy richness of vegan mayonnaise, every forkful dazzles with layered taste and texture. Fresh chives provide the finishing flourish, lending a subtle herbal note to this versatile side dish. Perfect for picnics, potlucks, or weeknight dinners, this vegan potato salad is a fuss-free delight that can be served warm, chilled, or at room temperature for ultimate convenience. Whether you're celebrating German cuisine or simply craving a hearty yet refreshing dish, this recipe delivers irresistible flavor with every bite.
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Recipe Information
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
Instructions
Wash the potatoes thoroughly and add them to a pot of cold salted water.
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.
While the potatoes are cooking, finely chop the red onion and set aside.
In a small saucepan, combine the vegetable broth, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat.
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).
Slice the potatoes into bite-sized rounds or chunks and place them in a large mixing bowl.
Pour the warm broth mixture over the sliced potatoes, gently tossing to coat.
Add the chopped red onion to the potatoes and mix gently.
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.
Meanwhile, finely chop the chives and dice the pickles.
Once the potatoes have marinated, add the vegan mayonnaise, chopped chives, and diced pickles.
Gently stir to combine all the ingredients, ensuring they are evenly coated.
Taste and adjust seasoning if needed. Serve the salad at room temperature or chilled as a side dish.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 24.8 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 4241 mg | 90% | |
*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.
