Recipe
German Potato Salad (Vegan)
A very simple potato salad recipe that's mayo-free and perfect to serve as a side dish for a summer meal.
Ingredient batch: 0.5× original. Base yield: 8 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 4 servings
- Prep
- 5 minutes
- Cook
- 30 minutes
- Additional Time
- 180 minutes
Ingredients
- 2 russet potatoes peeled — count retained
- 39 mL vegan butter melted (volume measure)
- 39 mL vinegar (volume measure)
- 1.2 mL salt (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.
- 4 russet potatoes peeled
- 1/3 cup vegan butter melted
- 1/3 cup vinegar
- 1/2 tsp salt
Instructions
- Put potatoes in a pot and fill with water until just covered. Bring the water to a boil and then turn the heat down to the lowest setting. Cover the pot and simmer for 30 minutes.
- Drain potatoes and, when they are warm enough to touch, slice into bite size pieces about 1/4" thick.
- Put dressing over warm potatoes and gently toss. Chill for at least 3 hours before serving.
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https://adfreecook.com/german-potato-salad/