German Potato Salad – No Mayo.
A very simple potato salad recipe that's mayo-free and perfect to serve as a side dish for a summer meal.
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: 1.5× 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
- 12 servings
- Prep
- 5 minutes
- Cook
- 30 minutes
- Additional Time
- 180 minutes
Ingredients
- 6 russet potatoes peeled — count retained
- 118 mL vegan butter melted (volume measure)
- 118 mL vinegar (volume measure)
- 3.7 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.
Add Ad-Free Cook as a preferred source on Google
Print with your browser’s Print command. Letter and A4 layouts leave room for a recipe binder.
https://adfreecook.com/german-potato-salad/
This German potato salad recipe is deliciously vegan and is lovely served cold or warm. It's made with no mayo, just a simple dressing that enhances the flavor of the potatoes.
This potato salad recipe is based on one I learned many years ago while working in a German restaurant. In the restaurant, clarified butter (butterschmaltz) was used for just about everything – frying wiener schnitzel, cooking up spaetzle and also for making potato salad.
Luckily, making this potato salad vegan is pretty easy. I just replaced the clarified butter with vegan butter or margarine. I use Earth Balance buttery spread in this recipe because it has a nice yellow color and a stronger buttery taste.
To make this potato salad, you first need to cook the potatoes. The original method is to bake and then peel the potatoes while they are still hot.
However, I just don't like trying to peel hot potatoes. It's much easier to peel them first, boil them, and then carry on making salad. So that's the technique I use at home.
Reader notes
0 notes
No notes yet. Be the first to say how it went.