Forget the mayo! This Vegan German Potato Salad is warm, tangy, and totally mayo-free. It is tossed in a zippy vinegar-mustard dressing with sautéed onions and fresh herbs. It is quick to make, big on flavor, and perfect for potlucks, weeknight dinners, or straight-from-the-fridge forkfuls. It is ready in about 15 minutes.
This is a no-mayo potato salad you'll be making over and over. It's great for a summer cookout, or as a side to a Chipotle Black Bean Burger or Grilled Chimichurri Tofu. Instead of heavy mayo, a bright vinegar-based dressing ties tender potatoes, onions, and fresh herbs together for a delicious side dish.
For a complete plant-based feast, pair this salad with Vegan Chickpea Burgers or serve alongside a simple ribbon salad, Cucumber and Carrot with Ginger Dressing.
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Why I Love This Recipe
- It's vinegar-based, which eliminates the heaviness of traditional mayo.
- With just a handful of ingredients, this salad transforms humble potatoes into a flavorful, satisfying side.
- Can be served at room temperature or hot.
Ingredients
Potatoes: Yukon Golds are my go-to—they’re creamy but hold their shape like champs. Red potatoes also work great. Russets? Meh. Not my favorite because of the consistency after being boiled. If you do use them, peel them for a better texture.
Bacon Bits: I’ve read there are some amazing plant-based bacon bits out there, so go wild and find your favorite. I’m old school and still rock the OG McCormick ones like it’s 1997, which have always been vegan. You can also try making them at home with my Vegan Bacon Bits.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Add a dash of liquid smoke to the dressing.
- Use crispy chickpeas or try vegan bacon, such as Light Life Smart Bacon or the Light Life Bacon Tempeh. For homemade bacon, try Baked Tempeh Bacon.
- Mix in extra fresh herbs like dill to brighten the salad even more.
How To Make German Potato Salad
This is the recipe in pictures. See the recipe card for details.
Step 1: Boil chopped potatoes in salted water until fork-tender (10–12 mins). Drain and set aside.
Step 2: Cook onions in olive oil over medium heat until soft and golden, about 5 minutes.
Step 3: Lower heat, add vinegar, Dijon, sugar, salt, and pepper. Stir and let it bubble briefly, then turn off the heat.
Step 4: Add potatoes to the skillet with a slotted spoon. If dry, splash in broth or water.
Step 5: Stir in parsley or cilantro and vegan bacon bits. Taste and adjust salt and pepper. Serve warm or at room temperature.
Top Tips
Toss the potatoes with the warm dressing while they’re still hot—that’s the secret to flavor-soaking magic. Warm spuds = spongey little flavor vacuums.
Don't forget to salt the water for the potatoes.
Serving Suggestions
- Pair with vegan bratwurst, vegan andouille, or apple sage sausage. Add mustard + sauerkraut on the side for full Oktoberfest energy.
- Serve alongside arugula, spinach, or radicchio with a light vinaigrette, such as Easy Lemon Vinaigrette or Homemade Italian Vinaigrette.
- Pile your plate with Vegan Chili Dogs, corn on the cob, and a heaping scoop of this potato salad.
- Serve with pickled everything – think German deli vibes: pickled onions, beets, cucumbers, and grainy mustard.
Recipe FAQS
Yes! It actually tastes better after the flavors have had a little time to hang out. Make it a few hours or even a day ahead. Just warm it up slightly if you want that traditional cozy feel.
As written, yes! Just make sure your mustard or bacon substitute doesn’t contain gluten. Always double-check those sneaky labels.
German potato salad is a warm, tangy twist on the classic picnic side dish. Instead of mayo, it’s tossed in a zippy vinegar-mustard dressing with sautéed onions, fresh herbs, and often smoky bits like bacon—though this version keeps it totally plant-based and just as flavorful.
About 3 to 4 days, covered in an airtight container. The vinegar helps preserve it, and the flavor just gets better with time.
Vegan German potato salad doesn’t taste exactly like the traditional version—but it comes close, in the best way. The classic tangy vinegar-mustard dressing and sautéed onions bring all the bold, savory flavor you’d expect, while using smoky vegan bacon or plant-based bacon bits adds a satisfying salty bite. It’s not a perfect match for traditional bacon-laced versions, but it’s packed with its own kind of craveable, plant-based deliciousness that even non-vegans will love.
Got a minute? I'd love for you to comment and rate this Quick and Easy German Potato Salad. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan German Potato Salad
Ingredients
- 1½ pounds Yukon Gold potatoes leave skins on for rustic flair or peel if desired
- 2 tablespoons olive oil
- 1 small onion ~1 cup; yellow or red; finely diced; sub with shallots
- 6 tablespoons white distilled vinegar or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1½ - 2 tablespoons sugar or maple syrup; to taste
- 2 tablespoons water
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper to taste
- 4-5 tablespoons vegan bacon bits or chopped tempeh bits, coconut bacon, or mushroom bacon
- ¼ cup fresh parsley or cilantro; chopped plus more for garnish
- ¼ cup chives or green onions; chopped
Optional add-ins
- ½ cup diced dill pickles or cornichons
- 1 tablespoon pickle brine if using pickles
Instructions
- Boil the potatoes: Add chopped potatoes to a pot of salted water. Boil until fork-tender, about 10–12 minutes. Drain and set aside in a large bowl.
- Sauté the onion: In a large skillet, heat olive oil over medium heat. Add onions and cook until soft and just golden—about 5 minutes.
- Make the dressing: Turn heat to low. Add the vinegar, Dijon, sugar, salt, and pepper to the skillet. Stir to combine and let it just start to bubble—then turn off heat.
- Assemble the magic: Use a slotted spoon to transfer the potatoes straight into the pan with the warm dressing. If things are looking a little dry, add a splash of veggie broth or water.
- Finish it off: Stir in parsley and bacon bits and adjust seasoning to taste. Top with more bacon bits. Serve warm for that classic vibe, or let it hang out at room temp.
Regi Pearce says
I grew up on mayo-heavy potato salad, but this warm, tangy version totally converted me. It’s bold, cozy, and so dang flavorful—especially with those smoky vegan bacon bits. Have you ever tried German potato salad before? Would love to hear how you make it your own!