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GERMAN POTATO SALAD WITH DILL

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!

top down view of a glass mixing bowl with freshly mixed german potato salad.

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.

If you love potato salad, be sure to check out this Classic Vegan Potato SaladCurry Potato Salad, or this tasty Creamy Dill Potato Salad!

top down view of the ingredients needed to make vegan German potato salad.

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.

Optional add-ins:

Add various sliced vegan sausages like this Apple & Rubbed Sage Sausage or Bratwurst from Field Roast, adding protein and rounding out the nutritional profile. Adding sausage is great for meal prep!

You might even like to make a batch of this Coconut Bacon, adding a handful to the salad.

top down view of the process of making vegan German potato salad.

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!

top down view of a glass mixing bowl with freshly mixed german potato salad.

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.

Serving Suggestions

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.

up close, side angle view of healthy german potato salad with dill.

More Easy Side Dishes

top down view of a small wooden plate with a serving of healthy vegan German potato salad with fork.

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.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 5 min
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Side
  • Cuisine: Vegan

Ingredients

Units Scale
  • 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
  • 24 tablespoons fresh dill, chopped
  • generous pinch of mineral salt & pepper, plus more to taste
  • 1/21 teaspoon caraway seeds, optional
  • juice of 1 lemon, to serve

Instructions

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.

Serve with sliced vegan sausage or add a handful of homemade Coconut Bacon. Even a can of chickpeas, drained and rinsed would be great added to the salad for protein!

Keep leftovers in the refrigerator, in an airtight container, for up to 5 – 6 days.

Serves 3, or 6 small sides.

Notes

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.

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8 Comments

  1. Great hot weather recipe. I used sliced radishes instead of cucumber because it’s what I had on hand. Same for tahini instead of olive oil. :) Delish!! Thanks!

  2. Linda Schumann says:

    Used ingredients on hand, so no cucumber or shallot, but diced a leek instead. You were correct in recommending lots of freshly ground pepper and the lemon juice was the final great add. DELICIOUS! And quick. Since we are now a family of 2, we’ll enjoy the leftovers another day. Thx for sharing.

  3. Delicious, fresh and easy! Made it oil free by subbing tahini for oil and adding a tablespoon of cold water. Yum!

  4. Thx for sharing this recipe. It’s perfect for a hot summer day. Or any other day :)

  5. Vegan4lyfe says:

    Everytime I need a recipe for an occasion, your recipes just pop up! Are you reading my mind lol. Will make this for father’s day and i love the simple base dressing, Can dress it up or down with ingredients. Thank you so much.

    1. Julie | The Simple Veganista says:

      Serendipity. I love it! This is a great salad to celebrate Father’s Day with, and I hope you and your family enjoy it! Cheers :)

  6. Shannon Skinner says:

    This recipe looks so delicious! Perfect to have alongside a summer salad x

    Shannon

    1. Julie | The Simple Veganista says:

      Thank you Shannon! I agree, a salad would be great!

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