Healthy and easy to make, this vegan German Potato Salad recipe with Dill is mayo-free, ready in 20 minutes and perfect for parties, potlucks and BBQ’s!
With dill that needed to be used up and potatoes left from this Fresh Herb Potato Salad, I decided to pull together this easy German Potato Salad with Dill recipe.
Inspired by a recipe from Epicurious, this vegan German Potato Salad features baby potatoes, fresh dill, crunchy cucumber, sweet & peppery caraway seeds, all wrapped in a stone ground mustard & apple cider vinegar dressing.
This easy potato salad is super easy to make and is customizable to suit just about any taste. It contains no mayonnaise and can be served warm or chilled.
Ingredients You’ll Need
Tender boiled potatoes, shallot, cucumber, and dill are tossed with a flavorful mustard dressing creating a wonderful side dish or light main meal.
Here is everything you’ll need, including ingredient variations:
- Baby potatoes – Use small waxy potatoes – white, red or gold – cut in half, then quartered into small pieces, this will help them cook fast, within 5 – 6 minutes.
- Shallot – Substitute shallots for thinly sliced green onions or diced red onion, using about 1/4 – 1/3 cup.
- Cucumber – Diced cucumber is the wild card here and tastes great in this potato salad, but can be optional.
- Whole-grain mustard – Feel free to use Dijon, and use less mustard if you prefer.
- Olive oil – I use an extra light olive oil so the flavor is mild. Omit the oil for an oil-free dressing, using a combo of 1 tablespoon water and 1 extra tablespoon of apple cider vinegar, or use all vinegar.
- Apple cider vinegar – Makes for a zesty, tangy dressing. White wine vinegar works well here too.
- Fresh dill – Use a much dill as you like! Fresh is best, but if all you have is dried dill, start with 1 teaspoon and work your way up.
- Caraway seeds – Caraway seeds are slightly earthy, sweet and peppery. Some like caraway seeds, while others dislike them, so they are optional. I found this potato salad is great with and without them. More caraway recipes.
- Mineral salt & pepper – Add more to taste. I tend to use lots of pepper in this potato salad.
- Lemon – Lemon adds a finishing touch of brightness, plus I just love lemon, but it can be optional.
How To Make German Potato Salad
- Boil the potatoes: Add the prepped potatoes to a medium pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil and cook for 5 – 6 minutes, or until potatoes are just fork tender. Drain potatoes into a colander, and run potatoes under cool running water for a few seconds. Set aside.
- Prep the produce: While the potatoes are cooking, prep the shallots, cucumber and dill.
- Make the potato dressing: In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is somewhat creamy.
- Assemble: In a medium mixing or serving bowl (or even the pot you cooked the potatoes), combine the potatoes, shallots, cucumber, and dill, pour the dressing over top and toss well to coat. Taste for flavor, add a squeeze of lemon over the top, and enjoy!
How To Store
- Refrigerator: Keep leftover potato salad in an airtight container in the refrigerator for up to 5 – 6 days.
- Make ahead: You can easily make this potato salad a day in advance and keep in the refrigerator until ready to use.
Take this easy potato salad to parties, picnics and BBQ’s, it’s perfect for the communal table and because it’s made without mayo, you don’t have to worry about spoilage.
- Serve with other side dishes like healthy baked beans, vegan pasta salad or classic vegan coleslaw.
- Serve alongside sausage & vegetable skewers or veggie burgers.
More Easy Side Dishes
- Quick & Easy Vegan Pasta Salad
- Creamy Chickpea & Potato Salad
- Classic Vegan Coleslaw
- Healthy Baked Beans
- Spicy Vegan Coleslaw
If you try this German potato salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN GERMAN POTATO SALAD
German Potato Salad, made healthy and easy, features fresh dill for a flavorful summery vegan potato salad that’s mayo free and ready in 20 minutes! Recipe adapted from Epicurious.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: Serves 4 1x
- Category: Side
- Cuisine: Vegan
- 2 lbs. baby potatoes (red, white or gold), cut in half and quartered
- 1 cup cucumber, diced
- 1 small shallot, finely diced
- 2 tablespoons whole-grain mustard or Dijon
- 2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 – 4 tablespoons fresh dill, chopped
- generous pinch of mineral salt & pepper, plus more to taste
- 1/2 – 1 teaspoon caraway seeds, optional
- juice of 1 lemon, to serve
Potatoes: Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water. Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 – 6 minutes, or until potatoes are just fork tender. Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so. Set aside.
Prep: While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.
Potato Dressing: In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is somewhat creamy.
Assemble: In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat. Add more salt, pepper, or dill to taste. Add a squeeze of lemon overtop.
Keep leftovers in the refrigerator, in an airtight container, for up to 5 – 6 days.
Serves 3, or 6 small sides.
In place of shallot, sub in green onions or red onion, using about 1/4 – 1/3 cup of either.
Make the dressing oil free by using water or extra apple cider vinegar in its place.