German Potato Salad

German Potato Salad recipe from Down to Earth Organic and Natural.

6 - 8 Servings

Recipe Categories:

Salads VeganNut-Free

Updated: Mon, 05/13/2019 - 9:05pm

  • 5 pounds whole potatoes, preferably Yukon Gold
  • Salt and black pepper
  • 1 cup diced red onion
  • 1 cup diced vegetarian bacon, cooked
  • ¼ cup freshly chopped dill or 2 Tablespoons dried
  • ¼ cup freshly chopped parsley or 2 Tablespoons dried
  • ½ cup red wine vinegar + 1-2 Tablespoons
  • ¼ cup vegetable broth
  • ½ cup canola or safflower oil
  • 1 teaspoon sugar
  1. Bring a large pot of water to boil. Boil whole potatoes until fork-tender. This can take anywhere between 15-30 minutes.
  2. Drain potatoes into a large colander and run under cold water to cool.
  3. Once potatoes are cool enough to handle, you can leave the skins on or take them off. To quickly peel the potatoes: Hold a potato in one hand inside a clean dish towel – be careful, they’re hot! With the other hand, use the ends of the towel to rub the peel off easily.
  4. Cut whole potatoes into small dice and place in a large mixing bowl. Season with salt and pepper.
  5. Add red onion, vegetarian bacon, dill, ½ cup vinegar, and broth to diced potatoes. Gently mix to combine.
  6. Add oil and sugar and gently toss. Refrigerate for at least an hour. Taste before serving, adding more red wine vinegar if desired. Toss again and enjoy!