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.
Ingredients
- 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.
