Kartoffelsalat, or German potato salad, is traditionally served warm. Fresh dill, sautéed onion, and a hint of vinegar makes this salad delicious while still being light and nutritious. This salad is a great vegan option and dairy and egg free, perfect for any social gathering or potluck. Break free of the gelatinous supermarket potato salad, and enjoy the freshness of the ingredients that brings everyone back wanting more.
One of my favorite local restaurants here in Manhattan, KS is the Little Apple Brewing Company. They are known for their beef, and I challenge you to find a better burger than theirs. Even if you can find a better burger (doubt it), I know you will not find a better combo than a big juicy burger and a side of German potato salad. Ordering a side of German potato salad with a LABCO burger is how I was introduced to this amazing dish in the first place, and it’s one of my all-time favorite dinners out, which is saying a lot.
This recipe is no copycat of the LABCO German potato salad, and it doesn’t try to be. Traditional German potato salad uses bacon and its grease, and I imagine the restaurant has no qualms including similar high fat and sodium content in their decadent side dish. Instead, this recipe is much lighter and uses no animal by-products; it’s vegan and allergy friendly!
For some reason, I recently confidently volunteered to bring potato salad to a dinner function even though I knew some people who couldn’t eat dairy and eggs. It wasn’t until later that I realized that all my potato salad recipes relied on ranch, sour cream, or mayo. You know the feeling??
Yup. Gob understands.
I studied vegan potato salad recipes without finding anything that struck my fancy, mostly because I struggled to imagine a non-fried potato in any form not being paired with dairy! (Baked potatoes without sour cream OR butter OR cheese??! Shudder!)
Inspiration came in the form of a gift from an old man at my community garden. My garden neighbor generously offered some fresh dill that he was thinning out anyway. Not really familiar with how to even use fresh dill, I initially took it to be polite, but the dill completely inspired this recipe. It has never even crossed my mind to grow dill, but I really enjoyed finding ways to use it! Now I can’t wait to get the stuff in the ground to use again!
I confess, when I made this salad, I didn’t realize until JUST before it was time to leave for dinner that I didn’t have any apple cider vinegar in the house. With no time to buy any, I tasted and eventually served the salad without the vinegar because it was SO GOOD. I later added the vinegar on another attempt, and the result was a completely a different salad, and both versions are absolutely delicious and very enjoyable!
- 3 lbs yukon gold potato, cubed
- 1 large onion, diced
- 1/4 C olive oil
- 1/4 C apple cider vinegar (optional)
- 2 tbsp fresh dill, chopped
- Salt and pepper
- Cover the potatoes in water in a large pot and bring to a boil. Cook until completely tender. Drain and transfer to a large bowl.
- Meanwhile, heat the olive oil and the onion in a skillet over a medium-high heat, stirring often, until the onion is soft and translucent. Add vinegar to skillet and remove from heat.
- Pour the skillet contents over the potatoes, add the dill, and mix until distributed evenly and potatoes are slightly crushed. Salt and pepper to taste. German potato salad is traditionally served warm, but this salad is also yummy cold.
Extra note: Vinegar is the quintessential ingredient when making German potato salad. However, the vinegar is optional and can be adjusted to taste. If the hint of vinegar is not a flavor you enjoy, I would recommend only adding a couple of tablespoons or eliminating it altogether. The salad without the vinegar is still absolutely delicious! I can’t say it enough!