I’ve shared a vegan version of the Persian potato salad (Olivieh) with mayo on the blog already, so it’s about time for a Bavarian potato salad, which is typically made with stock, vinegar, and oil. This one is super easy to make, tastes great as is or with pan seared tofu, veggie sausages or this barbecue glazed lentil loaf for Christmas.
I could eat potatoes every single day, in any given way: baked, mashed, roasted or likewise in the form of potato salad. By the way: because this salad is eaten cold, it’s the perfect dish for on the go or meal prepping in general.
This vegan potato salad is super easy to make, tastes great as is or with pan seared tofu, veggie sausages or, a little more festive, with this lentil loaf.
- 2.2 lb potatoes (1 kg)
- 4-5 pickles
- 1 red onion
- 1 bunch chives
- 1/3 cup vegetable stock (100 ml)
- 4 tbsp pickles water (alternatively: vinegar)
- 2 tbsp canola oil
- salt & pepper to taste
- cocktail tomatoes
- more chives or other fresh herbs
- pan seared tofu or veggie sausages
Cook potatoes in salt water for 20-30 minutes until they're done.
In the meantime, cut pickles, onion, and chives. Combine everything in a bowl with veggie stock, pickles water, and oil and marinade.
Rinse cooked potatoes with cold water. Peel and cut into slices. Douse potatoes with prepared veggie-stock-mixture and combine carefully.
Season with salt & pepper and allow to infuse for 30 minutes before serving.
- Tastes great in combination with this Bavarian radish salad
I hope you love this recipe – please let me know in the comment section below! If you make this Bavarian potato salad, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!
This recipe is absolutely amazing and now my go-to option when invited to a bbq (or any other excuse I can get to make it). I don’t add any oil and it’s super delicious. Thank you!