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Vegetarian German Potato Salad
Growing up in the Midwest, potato salad was a staple at every picnic and potluck I attended (often there were several varieties, not that I’m complaining). It wasn’t much later that I discovered German potato salad, which is a little different than what we typically eat here in the States. For one, it tends to be more vinegary. It is also usually served warm, though you can serve it cold if you prefer. Either way, this vegetarian German potato salad is sure to be a hit at your next get together!
Ingredients
- 2 pounds red potatoes washed and diced
- 1/2 cup vegetable broth
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 small red onion finely chopped
- 2 celery stalks finely chopped
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
- 1 teaspoon sugar optional
- 1 teaspoon caraway seeds optional
Instructions
- Place diced potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- In a mixing bowl, whisk together vegetable broth, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper. If desired, add sugar for a slightly sweeter taste and caraway seeds for extra flavor.
- In a skillet or saucepan, heat a bit of olive oil over medium heat. Sauté finely chopped red onions and celery until they become tender.
- Drain the cooked potatoes and add them to the skillet with sautéed onions and celery. Pour the dressing over the mixture and gently toss to combine.
- Taste and adjust the salt and pepper according to your preference. If needed, add more olive oil or vinegar for balance.
- Sprinkle chopped fresh parsley over the potato salad for a burst of freshness.
- This German potato salad can be served warm or cold, depending on your preference.
- Serve the vegetarian German potato salad as a delightful side dish at your next meal. It pairs well with a variety of main dishes.
Notes
NUTRITIONAL FACTS
Calories: 180 | Total Fat: 5g | Total Carbohydrates: 32g | Dietary Fiber: 3g | Protein: 3g
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
