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Vegan Potato Salad in a bowl. Left a chopping board with cucumber and radishes, above some salad servers
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5 from 4 votes

Vegan German Potato Salad with Cucumber and Dill

A easy vegan potato salad made with cucumber, radishes and dill. This salad is seasoned with a oil and vinegar vinegarette, and so is also lower in fat than potato salads made with mayonaise.
Course Main Course, Salad, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Author Marita Sinden

Ingredients

  • 1 kg waxy potatoes  35 oz
  • 1 white onion about 120 g/ 4.5 oz
  • 150 ml vegetable broth/ stock 5 fl oz
  • 1 cucumber
  • 5 radishes about 100 g / 3.5 oz
  • 2 tablespoon fresh chopped dill use more if you are using dried dill as the flavour is weaker 
  • 1 teaspoon sugar
  • 4 tablespoon sunflower oil other vegetable oil 
  • 4 tablespoon white wine vinegar alternativley use cider vinegar
  • salt and pepper

Instructions

  • Wash the potatoes and then boil them with the skin on for 20 minutes in salted water. 
  • In the meantime, peel and finely dice the onion. Heat 2 tablespoon of sunflower oil in a pan and fry the onions until translucent. 
  • Pour the vegetable stock/broth into the pan and boil with the onions on medium heat for about 10 minutes. 
  • Remove from the heat and season with salt, pepper, sugar and white wine vinegar. 
  • Once the potatoes are boiled you can peel them while still warm. 
  • Slice the potatoes into 1 cm wide slices and place into a large salad bowl. 
  • Peel the cucumber and slice it in half lengthways. Cut into fine slices. Wash the radishes and cut into fine slices. 
  • Add the vegetables to the potatoes and pour over the warm dressing. Mix well and add in the two tablespoon of dill. 
  • Add salt and pepper to taste. Now leave to rest for a minimum of one hour, so the potatoes can soak up the dressing. It is ideal to leave it to rest in the fridge overnight.