There are many variations of German potato salad. From hot to cold, with added veggie bacon, mustard, dairy-free mayo or pickles. In this tasty salad, the potatoes are marinated in a light vinaigrette flavored with a popular spice that is used in Germany called the caraway seed. This German potato salad is a wonderful addition to potlucks because it will keep for hours without being refrigerated

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German Potato Salad [Vegan, Gluten-Free]

Serves

6

Cooking Time

25

Ingredients

  • 2-pounds red-skin potatoes, skin on (preferably all about the same size)
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons raw apple cider vinegar
  • 3 tablespoons water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon agave nectar
  • 1 teaspoon gluten-free caraway seeds
  • 1 teaspoon pure sea salt
  • 1/2 teaspoon gluten-free coarsely ground black pepper
  • 1/2 teaspoon gluten-free sweet or smoked paprika (optional)
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Preparation

  1. Wash the potatoes and place in a large pot with plenty of water. Bring to boil and reduce the heat to medium, do not cover. Cook potatoes 20 -25 minutes until tender but firm. Drain and cool.
  2. Once the potatoes have cooled, peel and slice to about 1/4-inch thick slices. Set aside
  3. In a large salad bowl, mix together the balance of ingredients except for paprika. Add the potato slices and gently mix until the potatoes are well coated with the vinaigrette. Cover and refrigerate for a minimum of 4 hours or overnight
  4. To serve, bring the salad to room temperature and gently stir. Sprinkle with paprika.
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