German Potato Salad (Vegan)

5 from 3 votes

This warm German Potato Salad has crunchy onions and celery, fresh parsley, green onion, and a tangy dressing. We're leaving the bacon out in this version but don't worry, there's a secret ingredient to provide that smokiness 😉. It's a great side dish to bring to parties, cookouts, and potlucks.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 153

Author Jessica Kwon

Ingredients

2 lbs red potatoes scrubbed clean and cut into ½" cubes
3-4 cloves garlic smashed
¼ cup white distilled vinegar
2 tablespoon water
1½ tablespoon coconut sugar
½ tablespoon dijon mustard
¼ teaspoon smoked paprika
1 tablespoon cooking oil
½ yellow onion diced; about ¾ cup
4-5 stalks celery diced; about ¾ cup
1-2 green onion thinly sliced
3-4 tablespoon fresh parsley chopped
Salt and pepper to taste

US Customary - Metric

Instructions

Add potatoes, garlic, and a generous amount of salt (about 2 tbsp) to a large pot. Cover with 1" cold water and bring to a boil. Then turn the heat down so it's at a rolling simmer. Cook until fork tender, about 10-15 minutes total. You want the fork to be able to pierce the potatoes with little resistance but make sure the potatoes aren't crumbling. Then drain the potatoes.
Pick out the garlic cloves and finely mince. Transfer potatoes to a large mixing bowl and set both aside.
Whisk together vinegar, water, sugar, mustard, paprika, 1 teaspoon salt, and ¼ teaspoon pepper. Set the dressing aside.
Heat oil over medium-high heat in the same pot. When hot, add onion and celery with a pinch of salt. Cook for 2-3 minutes or until onion starts to get translucent on the edges, stirring occasionally. Add garlic and dressing, making sure to get all the sugar and spices. Simmer for 1 minute.
To the warm potatoes, add the cooked veggies with all the liquid, green onion, and half the parsley. Gently mix together and then let sit for at least 5 minutes so potatoes can absorb the dressing, tossing every few minutes. It's best to do this while the potatoes are still warm.
Garnish with remaining parsley and season to taste. Serve hot or warm.

Video

Notes

Storing Leftovers: Store in an air-tight container in the fridge for up to 5 days. To reheat, microwave until warm.
This potato salad is best served warm or hot, but you could serve it at room temperature or even cold too. But since the ingredients are perishable, don't leave it out for more than 2 hours.

Nutrition