This Creamy German Potato Salad recipe is super tasty, easy to make and 100% vegan!
If you have a dairy allergy or are eating a whole food plant based diet, then you will be happy to eat this 🙂
No cholesterol and full of flavor, you won’t even believe that this delicious creamy potato salad is healthy.
- Potato Base
- 6 medium Boiled Potatoes peeled, cooled and sliced
- 2 large Pickled Gherkins diced into 1/4" (6mm) cubes
- 2 tsp Dijon Mustard
- 1 sprinkling Dried Dill can use some chopped fresh dill (optional)
- Black Pepper (freshly ground) to taste, optional
- Potato Salad Dressing
- 1 medium Boiled Potato peeled
- 1/2 cup Brine from pickled Gherkins I also included some of the mustard seeds and dill
- 1 tsp coarse celtic sea salt
- 1/2 cup Sunflower Seeds
- Water or Stock if needed Add only if you want the mixture more creamy & wet, optional to taste
- Place sliced boiled potatoes in a large salad bowl.
- Add all of the potato dressing ingredients to a blender and blend until smooth and creamy (about 1 to 2 minutes).
- Add the dressing to the base ingredients to the salad bowl, add in the gherkins and mustard and mix through gently.
- Sprinkle some dried dill over the top (optional), add black pepper to taste and serve.
I like to serve it with my Mushroom and Lentil burger (https://www.cookingwithplants.com/recipe/hearty-mushroom-lentil-burger/) for the ultimate taste sensation 🙂
The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/
If the potato salad is too dry, you can always add a little bit of water or vegetable stock to the mixture to make it a bit more moist and creamy.
OMG Anja, that looks absolutely amazing! Thank you!
(I love your book. It makes it so easy to see the recipes right away and I can check your videos for extra help if I have to. I hope you sell out).
Thanks for your kind words 🙂 Glad you like the cookbook and the recipes x
Hello Anja. I made this recipe and it tasted awesome! Can’t eat it too much with all that nuts though. Ideal for potlucks and family gatherings. Unfortunally i can’t buy your book. Living in the Netherlands, euro’s….I recommand your Youtube canal to other plant based people. Bye Paula.
Thanks for your feedback Paula. So glad you like the recipe 🙂 Nuts are a healthy whole food and cashews are a great source of iron. You could also use some sunflower seeds to vary it up a bit.
Wow, this looks really good and I’m really liking the pickle brine idea! I just made homemade refrigerator pickles and have a ton of brine and also dill growing in the garden! I’m going to give this recipe a try : )
Glad you like it 🙂 Enjoy!
Just made this recipe, it was sooo good. Had two attempts, as in my first attempt I used a Yukon Gold potato in the dressing and when I processed the dressing in my Vitamix, it turned to a gluey jell. I assumed it was the variety of potato, as the Yukon Golds tend to be starchy and gluey when mashed. So for the second attempt, I just fork mashed the potato into the other blended dressing ingredients, and it was fine. More than fine, actually, I just polished off a big serving…YUM!
Thank you Anja….. at 56 yrs old and experimenting with veganism for the first time due to health concerns, I love your creative and unconventional ways of giving us great recipes with robust flavors that don’t make one feel like they are settling for the “fake” vegan replicas of taste and textures from our former diet
Hi Joyce, so glad you like the recipes and are trying vegan food. It is easy and tasty and so good for you. For extra health information and research have a look at http://www.nutritionfacts.org
This is the best vegan potato salad I have ever made! I’m so impressed by the dressing, so creamy and perfect! I have missed this kind of potato salad since I became vegan, and I could not make anything nice with that horrible vegan mayo! I’m so glad I found your channel. Thank you so much for this recipe, Anja!
So glad you like the recipe as much as I do Lydia 🙂
Really good, I didn’t follow it exactly but instead used your vegan mayo plus the pickle juice for the dressing. Also added in some raw onion carrot and celery. What a smart idea using pickle juice and pickles, I always make my own bread and butter pickles from the garden and wind up discarding the juice so this made for less waste. It makes a lot of sense, the juice has vinegar, sugar, water and tons of seasonings so it really elevated the flavor. Thanks for all the great ideas (even if I don’t always follow them exactly).
Glad you are enjoying the recipes and getting inspiration from them 🙂
I made this last night to go with the bean & lentil burgers I made and it was amazing! My dad even loved it as I am introducing him to eating more plant-based foods. I used pickle relish and regular mustard but otherwise followed the ingredients and directions as noted. Thank you so much Anja for posting this recipe and all the others you have on your website!
So glad you and your dad like this recipe as much as I do.
Hi Anja, what type of potatoes did you use for this recipe? Planning to make it this weekend for the 4th of July (American Independece Day). Thank you!!
I doubled the recipe (large group to feed…) and used half pre-soaked cashews and half sunflower seeds. I cut up some olives and sprinkled these on. I needed 0,5-1 cup water to get the right texture.
Was delicious.
Gave some to my Dutch “we eat animals and all things sundry to them”. They are clueless itĹ› vegan.
Thank you Anya, another success recipe from you.
Looks great! Can’t wait to try it. Can I ask why you don’t put the Dijon mustard in the dressing? Thanks!
I just find the flavor stays a bit stronger when not mixed in the dressing… but you can if you like.
Hi Anja what are leftovers like the next day? I what to make a lg pot so I can graze on it for a couple of days.
They taste even better!!