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.
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.