German-Style Vegan Potato Salad is the perfect vegan comfort food. Served warm or cold, it is slightly sweet with a slight tang from German mustard.
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If you're reading this the day the post comes out, you'll identify with the fact that I'm writing this curled up under a blanket a 4:30pm after having not left the house for days. In other words: quarantine.
This is a scary time for many people and my prayers go out to everyone. I hope you are all safe and healthy.
I'm spending this time with a few of my friends. We've moved in together and we're trying to make the most of the days we have. We are lucky to be healthy still and I pray it stays that way.
Something we've been doing to occupy our time is cook. I (obviously) love to cook and my friends and I have been enjoying the extra time we have to plan and cook some more elaborate meals than we would usually have time for.
One of the first meals we made was a German-themed spread. One of my friends is obsessed with everything about Germany and he insisted that we make a German meal. My meat-eating friends made some brats and I whipped up this delicious potato salad to go with.
If I'm being honest, this recipe isn't as healthy as the dishes I normally post, but it was delicious and I want to share it anyway.
Normal potato salad has mayonnaise, so of course I needed a mayo substitute. I grabbed some Vegenaise from Fresh Thyme - honestly, you can't even tell the difference between Veganaise and non-vegan mayo.
The companies achieve this by putting oil and other less-than-healthy ingredients in it. So I understand if you don't want to put something like that in your body. Most days I don't either.
If you're anti-veganaise, I linked a recipe from Forks Over Knives down below for a quick tofu mayo. It's delicious and it's the perfect plant-based mayo substitute.
I also added some beer to the mayo. If you don't drink, you can easily omit the beer. But if you are okay with using a bit of beer, it adds a fun flavor to the salad.
Next is mustard. I used two different types of mustard. One was a whole grain mustard that adds a lot of mustardy tang. The other was a beer mustard my friend found at the grocery store. The exact type of mustard shouldn't make a huge difference, but I suggest something that's pretty strong so you can taste the flavor over the mayo.
I added a couple more ingredients for flavor and crunch: dill pickles, roasted red peppers, and carrots. They also add some beautiful color.
How to make German-Style Vegan Potato Salad
Step 1. Chop the potatoes into small chunks. You may want to chop the potatoes into several different sized pieces to create variety. In a large pot, boil the potatoes until they are tender.
Step 2. Meanwhile, slice the peppers into strips and broil them for a few minutes. Dice the pickles, carrot, and roasted red peppers into fine pieces.
Step 3. In a small bowl, stir together the mayo, beer, and mustard.
Step 4. When the potatoes are tender, reserve ½ cup of the cooking liquid and then drain the rest. Place the potatoes in a bowl of ice water to cool them down and stop the cooking process.
Step 5. After a few minutes, remove the potatoes from the ice bath. Add the cooking liquid, mayo mixture, chopped veggies, salt, and pepper to the potatoes. Stir until the potatoes are coated, gently breaking up parts of the potato with a fork. Taste and add additional mustard, salt, and/or pepper as necessary. Enjoy!
Recipe Prayer
Thank you God for health. We are increasingly grateful for your ability to keep us safe during uncertain times. Thank you also for the gift of friendships - you give us incredible people that bless our lives each day. Amen.
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📖 Recipe
German-Style Vegan Potato Salad
Ingredients
- 3 Medium Russet Potatoes
- 1 - 1 ½ Cups Vegan Mayo*
- ¼ Cup Beer
- 3 Tablespoons Stone Ground Mustard
- 5 Dill Pickles
- 3 Small Sweet Red Peppers
- 1 Medium Carrot
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Chop the potatoes into small chunks. You may want to chop the potatoes into several different sized pieces to create variety. In a large pot, boil the potatoes until they are tender.
- Meanwhile, slice the peppers into strips and broil them for a few minutes. Dice the pickles, carrot, and roasted red peppers into fine pieces.
- In a small bowl, stir together the mayo, beer, and mustard.
- When the potatoes are tender, reserve ½ cup of the cooking liquid and then drain the rest. Place the potatoes in a bowl of ice water to cool them down and stop the cooking process.
- After a few minutes, remove the potatoes from the ice bath. Add the cooking liquid, mayo mixture, chopped veggies, salt, and pepper to the potatoes. Stir until the potatoes are coated, gently breaking up parts of the potato with a fork. Taste and add additional mustard, salt, and/or pepper as necessary. Enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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