Vegan German Potato Salad with Mayo
This vegan German Potato Salad is easy to make and incredibly rich in flavor. The homemade marinade and addition of chopped pickles, fresh parsley, and crisp bites of onion round up this dish. Serve this at any event it will be gobbled up in no time!
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting Time1 hour hr 30 minutes mins
Total Time35 minutes mins
Course: Dinner, Lunch, Side Dish
Cuisine: Dairy-Free, Egg-Free, German, Vegan
Servings: 6 Servings
Pot to boil potatoes, kitchen knives, cutting board, glass bowls, kitchen towel
Marinade for the potatoes
Cook potatoes in salted water for 20 minutes, or until done. Leave their skin on! While your potatoes are boiling, cut and dice your pickles and onion into little pieces. Add them to a big salad bowl. Once potatoes are tender, drain and rinse shortly with cold water.
Then peel boiled potatoes. Their skins should slip off easily. To peel a hot potato hold it in a clean kitchen towel-covered hand, then use a paring knife to scrape or pull off the peel. Once peeled cut into thin slices.
Prepare the marinade for the potatoes by mixing all the ingredients (vegetable broth, mustard, vinegar, and sugar) in a measuring cup or separate bowl.
Take a third of the potato slices and add to the bowl with pickles and onion. Stir your marinade and then pour over potatoes - use around a third of the marinade. Stir everything vigorously. Continue this process two more times until the bowl is filled and tossed with all the potatoes and all of the marinade. Let it rest for at least 30 minutes (the longer the better), tossing it every other time. Don't worry about it looking too watery, the potatoes will suck it all up.
Once the potatoes are soaked, go ahead and fold in your vegan mayonnaise and fresh parsley. Allow to steep everything for at least 1 hour before serving. Salt and pepper to taste. You can also use more parsley as a decorative garnish if wished.