caraway seeds dill low-fat shallot


Healthy and straightforward to make, this vegan German Potato Salad recipe with Dill is mayo-free, ready in 20 minutes, and excellent for events, potlucks and BBQ’s!

With dill that needed for use up, and potatoes left from this Recent Herb Potato Salad, together with the remainder of the components available, I decided to tug collectively this straightforward German Potato Salad with Dill recipe. It’s tremendous straightforward to make and customise to suite just about any style!

Inspired by this recipe from Epicurious, this vegan German Potato Salad features baby potatoes, recent dill, crunchy cucumber, candy & peppery caraway seeds, all wrapped in a stone ground mustard & apple cider vinegar dressing. It’s a tasty potato salad that accommodates no mayonnaise and may be served heat or chilled.

top down view of the ingredients needed to make vegan German potato salad.

German Potato Salad Components

  • 2 lbs. baby potatoes – Use small waxy potatoes – white, pink or gold – minimize in half, then quartered into small items, this can help them prepare dinner quick, inside 5 – 6 minutes.
  • 1 small shallot – Substitute shallots for thinly sliced inexperienced onions or diced purple onion, utilizing about 1/four – 1/three cup.
  • 1 cup cucumber – Diced cucumber is the wild card right here and tastes nice on this potato salad, but could be optionally available.
  • 2 tablespoons whole-grain mustard – Be happy to use Dijon, and use much less mustard when you favor.
  • 2 tablespoons olive oil – I exploit an additional mild olive oil so the flavor is delicate. Omit the oil for an oil-free dressing, utilizing a combo of 1 tablespoon water and 1 additional tablespoon of apple cider vinegar, or use all vinegar.
  • 3 tablespoons apple cider vinegar – Makes for a zesty, tangy dressing. White wine vinegar works properly right here too.
  • 2 – four tablespoons recent dill – Use a a lot dill as you want! Recent is greatest, but when all you’ve gotten is dried dill, begin with 1 teaspoon and work your means up.
  • half – 1 teaspoon caraway seeds – Caraway seeds are slightly earthy, sweet and peppery. Some like caraway seeds, whereas others dislike them, so they are non-compulsory. I found this potato salad is great with and without them. More caraway recipes.
  • beneficiant pinch of mineral salt & pepper – Add extra to taste. I tend to use a lot of pepper in this potato salad.
  • juice of 1 lemon – Lemon adds a crowning glory of brightness, plus I simply love lemon, but it may be optionally available.

top down view of the process of making vegan German potato salad.

How To Make German Potato Salad

  • Boil Potatoes: Add the prepped potatoes to a medium pot and fill with water, masking the potatoes with at the very least 1 inch of water. Convey to a boil and prepare dinner for 5 – 6 minutes, or till potatoes are just fork tender. Drain potatoes into a colander, and run potatoes underneath cool operating water for a number of seconds. Set aside.
  • Prep: Whereas the potatoes are cooking, prep the shallots, cucumber and dill.
  • Potato Dressing: In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Combine till the mustard emulsifies and dressing is somewhat creamy.
  • Assemble: In a medium mixing or serving bowl (and even the pot you cooked the potatoes), combine the potatoes, shallots, cucumber, and dill, pour the dressing over prime and toss properly to coat. Taste for flavor, add a squeeze of lemon excessive, and luxuriate in!
  • Make forward: You’ll be able to simply make this potato salad a day prematurely and hold within the fridge till prepared to use.
  • How To Store: Hold leftovers in the refrigerator for up to 5 – 6 days.

top down view of a glass mixing bowl with freshly mixed german potato salad.

I hope you ENJOY this straightforward German Potato Salad with Dill! It’s:

Take this potato salad to events, picnics and BBQ’s, it’s good for the communal table and because it’s made with out mayo, you don’t have to worry about spoilage.

This potato salad pairs splendidly with numerous sliced vegan sausages like this Apple & Rubbed Sage Sausage and Bratwurst from Subject Roast, adding protein and rounding out the dietary profile. Including sausage is great for meal prep!

You additionally might wish to make a batch of Coconut Bacon, including a handful to the salad. This may be greatest with out the cucumber, but who knows, the vegan sausage was nice with it.

up close, side angle view of healthy german potato salad with dill.

More Straightforward Aspect Dishes

Should you do this German potato salad recipe, please let me know! Depart a comment and fee it under. I really like to listen to what you assume, or any modifications you make.

top down view of a small wooden plate with a serving of healthy vegan German potato salad with fork.


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top down view of a glass mixing bowl with freshly mixed german potato salad.

German Potato Salad, made healthy and straightforward, options recent dill for a flavorful summery vegan potato salad that’s mayo free and prepared in 20 minutes! Recipe tailored from Epicurious.


  • 2 lbs. baby potatoes (purple, white or gold), reduce in half and quartered
  • 1 cup cucumber, diced
  • 1 small shallot, finely diced
  • 2 tablespoons whole-grain mustard or Dijon
  • 2 tablespoons olive oil
  • three tablespoons apple cider vinegar
  • 2 – four tablespoons recent dill, chopped
  • beneficiant pinch of mineral salt & pepper, plus more to taste
  • 1/2 – 1 teaspoon caraway seeds, elective
  • juice of 1 lemon, to serve


Potatoes: Wash and scrub the potatoes, place in a medium measurement pot, and fill with water, cover the potatoes with at the very least 1 inch of water. Convey the water and potatoes to a boil, scale back heat to medium and prepare dinner for five – 6 minutes, or until potatoes are just fork tender. Drain potatoes using a colander, and run potatoes underneath cool operating water for 10 seconds or so. Put aside.

Prep: Whereas the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.

Potato Dressing: In a small bowl, whisk collectively the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is considerably creamy.

Assemble: In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat. Add more salt, pepper, or dill to style. Add a squeeze of lemon overtop.

Serve with sliced vegan sausage or add a handful of selfmade Coconut Bacon. Even a can of chickpeas, drained and rinsed can be great added to the salad for protein!

Hold leftovers within the refrigerator, in an airtight container, for as much as 5 – 6 days.

Serves three, or 6 small sides.


Instead of shallot, sub in inexperienced onions or pink onion, using about 1/4 – 1/3 cup of either.

Make the dressing oil free through the use of water or additional apple cider vinegar as an alternative.

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