German potato salad was originally vegan until American mayonnaise companies pushed creamy versions in 1950s cookbooks for profit.
Vegan Potato Salad
Dive into this delightful vegan potato salad that's not just creamy but also a healthier twist on a classic favorite! Packed with tender, perfectly cooked potatoes, zesty Dijon mustard, and a splash of tangy apple cider vinegar, this dish is super simple to whip up and bursting with flavor. Perfect for picnics or as a refreshing side, you'll want to make this scrumptious salad again and again!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 cucumber, diced
- 4 cloves of garlic, minced
- Handful of herbs, I used coriander but you could use chives/tarragon/dill, finely choppedoptionalchives/tarragon/dill
- 1 small red onion or spring onions, dicedoptionalspring onions
- 750g baby potatoes (26.5 oz)
🧂Spices & Seasonings(1)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- 2 tbsp mayonnaise (30 ml)
📦Other(1)
- 5 tbsp vegan yoghurt (75 ml)
👨🍳 Instructions
- 1
Boil your baby potatoes until fork tender.
- 2
Preheat oven or air fryer to 190°C.
- 3
On a prepared baking tray, add your potatoes.
- 4
Smash your potatoes with the back of a glass. Add some olive oil, salt and pepper and mix well.
- 5
Roast in the oven for 30-40 minutes until crispy or air fry for 20 minutes.
- 6
Whilst potatoes are cooking, mix all the dressing ingredients together. Then add in your cucumber and red onion.
- 7
Once the potatoes are cooled, add them to the bowl. Mix well until all potatoes are coated well.
💡 Pro Tips
- ✓Boil potatoes in heavily salted water (2-3 tablespoons per quart) and stop cooking when a knife meets slight resistance - they'll finish cooking during roasting and avoid becoming mushy from overcooking.technique2-3 tbsp salt per quart
- ✓Let smashed potatoes cool for 10-15 minutes before adding to dressing because hot potatoes will wilt fresh vegetables and break emulsified vegan mayo, causing separation.timing10-15 minutes
- ✓Smash potatoes to create 60-70% surface area increase for maximum crispy edges - aim for irregular pieces with lots of broken surfaces rather than uniform chunks.technique60-70% surface increase
- ✓Salt your diced cucumber 15 minutes before mixing and drain to remove excess moisture that would otherwise dilute the dressing and make the salad watery.ingredient15 minutes
- ✓Use waxy potatoes like fingerlings or baby potatoes with 16-20% starch content - they hold their shape better than russets and create the ideal creamy interior with crispy exterior contrast.ingredient16-20% starch content
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
German potato salad was originally vegan until American mayonnaise companies pushed creamy versions in 1950s cookbooks for profit.
Vegan Potato Salad
Dive into this delightful vegan potato salad that's not just creamy but also a healthier twist on a classic favorite! Packed with tender, perfectly cooked potatoes, zesty Dijon mustard, and a splash of tangy apple cider vinegar, this dish is super simple to whip up and bursting with flavor. Perfect for picnics or as a refreshing side, you'll want to make this scrumptious salad again and again!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1/2 cucumber, diced
- 4 cloves of garlic, minced
- Handful of herbs, I used coriander but you could use chives/tarragon/dill, finely choppedoptionalchives/tarragon/dill
- 1 small red onion or spring onions, dicedoptionalspring onions
- 750g baby potatoes (26.5 oz)
🧂Spices & Seasonings(1)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- 2 tbsp mayonnaise (30 ml)
📦Other(1)
- 5 tbsp vegan yoghurt (75 ml)
👨🍳 Instructions
- 1
Boil your baby potatoes until fork tender.
- 2
Preheat oven or air fryer to 190°C.
- 3
On a prepared baking tray, add your potatoes.
- 4
Smash your potatoes with the back of a glass. Add some olive oil, salt and pepper and mix well.
- 5
Roast in the oven for 30-40 minutes until crispy or air fry for 20 minutes.
- 6
Whilst potatoes are cooking, mix all the dressing ingredients together. Then add in your cucumber and red onion.
- 7
Once the potatoes are cooled, add them to the bowl. Mix well until all potatoes are coated well.
💡 Pro Tips
- ✓Boil potatoes in heavily salted water (2-3 tablespoons per quart) and stop cooking when a knife meets slight resistance - they'll finish cooking during roasting and avoid becoming mushy from overcooking.technique2-3 tbsp salt per quart
- ✓Let smashed potatoes cool for 10-15 minutes before adding to dressing because hot potatoes will wilt fresh vegetables and break emulsified vegan mayo, causing separation.timing10-15 minutes
- ✓Smash potatoes to create 60-70% surface area increase for maximum crispy edges - aim for irregular pieces with lots of broken surfaces rather than uniform chunks.technique60-70% surface increase
- ✓Salt your diced cucumber 15 minutes before mixing and drain to remove excess moisture that would otherwise dilute the dressing and make the salad watery.ingredient15 minutes
- ✓Use waxy potatoes like fingerlings or baby potatoes with 16-20% starch content - they hold their shape better than russets and create the ideal creamy interior with crispy exterior contrast.ingredient16-20% starch content