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The world’s best vegan potato salad with vinegar, oil, and dill! This German potato salad without mayo is easy to make and tastes simply delicious!
Potato salad, the star among summer salads!
Whether you plan to bring it to the next barbecue party with friends, serve it as a cozy dinner with the family, or simply enjoy it as a quick dinner for yourself, you can’t go wrong. This homemade potato salad is always very popular and leftovers are rare!
Because it is:
- Incredibly delicious
- Quick & easy to prepare
- Healthy
- Crowd-Pleasing
- Without Mayo
- Vegan
Plus, this dill potato salad is excellent to prepare up to one day in advance. Store it in the refrigerator and serve when your guests arrive.
Vinegar Oil Dressing – With Dill – No Mayo
The easiest way to make vegan potato salad! The dressing consists mainly of olive oil, red wine vinegar, mustard, and a few spices. It is incredibly delicious and makes this potato salad without mayo very light, fresh, and full of flavor.
Don’t miss out on dill, which makes this salad complete. Dill gives potato salad such a unique flavor. Plus, the beautiful green color is an eye-catcher! You can use either dried or fresh dill, whichever you have at home.
Last but not least, add some finely chopped shallots and your vegan potato salad is ready! Cooked potatoes, dressing, and shallots, that’s all you need!
Are you a fan of creamy potato salad? Don’t hesitate and add a few tablespoons of this vegan mayo to the dressing for a change.
German Potato Salad Secret – Vegetable Broth
Here in the German-speaking part of the world, we approach Potato Salad a little differently than in America. If you have ever wondered how to make a truly German Potato salad, here you go. The key point is to cut the potatoes right after cooking (still hot) and toss them with hot vegetable broth. An easy but effective trick! The warm potatoes will absorb the broth wonderfully, which leaves them with an irresistible aroma.
By the way, it’s ok if the potatoes don’t absorb the broth completely. The small rest thins the vinegar and oil dressing slightly. Doesn’t thin dressing taste bland? Usually, yes. But not with this German potato salad, trust me!
Can I use pre-cooked potatoes? I always recommend to freshly cook the potatoes for this salad. But if you happen to have some already cooked potatoes in your refrigerator, you can also use them up, under one circumstance. Heat them briefly in the microwave before tossing them with the vegetable broth. Do not pour the broth over cold potatoes, this doesn’t work!
Use Baby Potatoes
I love making this salad with baby potatoes and cutting them into big bite-sized pieces. This makes the salad much firmer to the bite than if you cut big potatoes into slices! But hey, in the end, I leave the choice to you.
You can also use regular potatoes. Make sure to cook them a little longer, until soft, as stated in the recipe.
How To Make This Vegan Potato Salad Recipe
This recipe is super easy and quick to make! This step-by-step guide will help you along the way – definitely recommended if you’re a new cook!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Cook Potatoes: Wash the potatoes thoroughly, place in a large pot and cover with water. Bring it to the boil, reduce the heat, and cook for 15-20 minutes until the potatoes are soft. They are ready when you can stick a knife into the middle of the potatoes without any noticeable resistance.
- Drain the potatoes, cut (while still hot) in slices or bite-size pieces, place in a large bowl, and mix with vegetable broth. Let it sit, toss a few times, until the potatoes have absorbed most of the vegetable broth. → It’s important that you work quickly, the potatoes need to be warm in order to absorb the vegetable broth.
- Meanwhile, mix all ingredients for the dressing and finely chop the shallot. You can also use red onion or fresh green onions.
- As soon as the potatoes have absorbed most of the vegetable broth, toss it with the dressing and finely chopped shallots. Add more dill if desired. → If you like, you can now add dried tomatoes and Kalamata olives, this will add some variety.
- You can either serve the potato salad immediately or allow to chill for up to a few hours in the refrigerator.
Recipe FAQ
Can I prepare this salad in advance? Yes, this potato salad is excellent to prepare up to one day in advance. Stored it, tossed with the dressing, in an airtight container and allow to warm for a few minutes at room temperature before serving.
What to do with leftovers? Store them in an airtight container for up to 2 days in the refrigerator.
Shouldn’t I peel the potatoes? No, this isn’t necessary. If you wash the potatoes thoroughly prior to cooking, you can use them unpeeled for this salad. However, feel free to peel the potatoes if you prefer. If so, peel them while still hot after you drained them.
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📖 Recipe
Vegan Potato Salad
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Ingredients
- 14 oz (400 g) baby potatoes or regular potatoes
- ¼ cup (60 ml) vegetable broth
- 1 shallot finely chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or apple cider vinegar, white wine vinegar
- ½ clove garlic
- 1 tsp dijon mustard
- ½ tsp maple syrup
- ½ tsp dill dried or fresh, use 1 tsp if you love lots of dill
- ½ tsp salt or more to taste
- ⅛ tsp black pepper or more to taste
Instructions
- Wash the potatoes thoroughly, place in a large pot and cover with water. Bring it to the boil, reduce the heat, and cook for 15-20 minutes until the potatoes are soft. They are ready when you can stick a knife into the middle of the potatoes without any noticeable resistance.
- Drain the potatoes, cut (while still hot) in slices or bite-size pieces, and mix with vegetable broth. Let it sit, toss a few times, until the potatoes have absorbed most of the vegetable broth. → It's important that you work quickly, the potatoes need to be warm in order to absorb the vegetable broth.
- Meanwhile, mix all ingredients for the dressing.
- As soon as the potatoes have absorbed most of the vegetable broth, toss it with the dressing and finely chopped shallots. Add more dill if desired. You can either serve the potato salad immediately or allow to chill for up to a few hours in the refrigerator.
Notes
- Make Ahead: This potato salad is excellent to prepare up to one day in advance. Stored it, tossed with the dressing, in an airtight container and allow to warm for a few minutes at room temperature before serving.
- Leftovers can be stored for 1-2 day in the refrigerator.
- Add Extra Flavor: You can add chopped sun-dried tomatoes and kalamata olives to add some variation.
- Baby Potatoes: I love to use small baby potatoes to make this recipe, they are so flavorful. But feel free to use any kind of potatoes.
- Vegetable Broth: This is a typical Swiss way to make potato salad. The still warm potatoes absorb the broth, which leaves them with a beautiful flavor. If you want to use precooked potatoes for this recipe, reheat them in the microwave prior tossing them with the broth.
- Peel Potatoes? If you wash the potatoes thoroughly prior to cooking cooking, it’s not necessary to peel them and I personally prefer unpeeled potatoes. However, feel free to peel the potatoes if you prefer them peeled for you salad. If so, peel them while still hot after you drained them.
- Do you prefer creamy potato salad? Add some vegan mayo to your dressing!
Good salad, but needs way more vinegar. I put 4 Tbs raw ACV because we like it vinegar. I don’t think you need the maple syrup.
Hi Jo, so happy you liked my salad! Of course, feel free to add as much vinegar as you like! I prefer my salad not overly sour, but everybody should adjust the recipe to their own taste! 💜