Vegan German-Style Potato Salad with Dill
German-style potato salad is one of those dishes that's traditionally built on bacon fat and meat drippings, which makes finding a plant-based version that actually delivers on flavor feel like a tall order. This one cracks the code. Vegan bacon gets crisped up in olive oil until the edges are golden and slightly chewy, then a tangy warm dressing made from apple cider vinegar, vegetable broth, whole-grain mustard, and Dijon comes together in the same pan — no animal products, no shortcuts on depth. The hot dressing gets poured straight over the sliced Yukon Golds while they're still warm, so the potatoes soak up every bit of that savory, vinegary goodness before fresh dill and sliced green onions go in for a bright, herby finish. It's served warm or at room temperature, which makes it ideal for potlucks, cookouts, or a hearty weeknight side that feeds six without any fuss. The whole thing comes together in one pot and one skillet, so cleanup is minimal and the payoff is enormous.
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Learn more →Ingredients
6 servings
- 2 lb waxy potatoes (such as yukon gold or red potatoes), scrubbed
- 1 tsp salt, plus more for the cooking water
- 4 oz vegan bacon, cut into ½-inch pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ tsp black pepper
- 3 tbsp fresh dill, roughly chopped
- 3 green onions (scallions), thinly sliced
For the dressing
- 3 tbsp olive oil, divided
- ⅓ cup apple cider vinegar
- ½ cup vegetable broth
- 1 tbsp whole-grain mustard
- 1 tsp dijon mustard
- 1 tsp sugar
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are tender when pierced with a knife with no resistance, 18–22 minutes depending on size.
- 2
Drain the potatoes and let them cool just until they can be handled, about 5 minutes. Slice into 1/4-inch rounds (or halve small potatoes) and transfer to a large mixing bowl.
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