Vegan German Potato Salad

Discover the best Vegan German Potato Salad tossed with a light vinaigrette and dill. Fresh, delicious, mayo-free, and perfect for any occasion!

4.72 from 7 votes

Prep Time :10

Cook Time :15

Total Time :25

Servings : 2

Calories : 318kcal

Wash the potatoes thoroughly, place them in a pot, cover with water, and bring to a boil. Reduce heat and simmer, covered, for 15-20 minutes until the potatoes are fork tender. → They’re done when a sharp knife can pierce them with little resistance.
Drain the potatoes, let them steam for a few minutes, then cut into bite-sized pieces while still hot. Place in a large bowl, pour over the hot vegetable broth, and let sit for about 15 minutes, stirring occasionally. → Hot potatoes absorb the broth better than cold ones.
Meanwhile, mix all the dressing ingredients in a small bowl.
As soon as the potatoes have absorbed most of the broth, add shallots, and dressing, then toss to combine. Adjust seasoning with more salt and pepper, and garnish with fresh dill if desired.

Potatoes: I love using small potatoes, also known as baby potatoes or new potatoes, for this recipe. Works too with regular potatoes (use waxy potatoes such as Yukon gold, fingerling, or red potatoes).
Vegetable Broth: This is an age-old trick that Swiss & Germans use to make the potato salad moist and light. The hot potatoes soak up the broth beautifully, giving them an irresistible flavor. It’s okay if some broth remains; it will lighten the vinaigrette. I recommend this powder from Knorr. 😉
Make-Ahead: This salad can be made up to a day in advance and stored in the fridge until needed.
Store leftovers in an airtight container in the fridge. It stays fresh for up to 2 days.