German Dill Pickle Potato Salad
A bright and tangy potato salad made with vegan mayo, dill pickles, and red onion, perfect for barbecues and potlucks.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon Gold or red potatoes recommended) Yukon Golds hold their shape and give a creamy texture.
- 1 cup dill pickles, chopped (use crunchy pickles or cornichons) For extra punch, use a mix of dill pickles and cornichons.
- 1 cup vegan mayonnaise Any vegan mayo works; for tangier flavor, swap up to 1/4 cup for a mix of mayo and plain vegan yogurt.
- 1 tablespoon Dijon mustard
- 1/4 cup red onion, finely chopped Substitute with chives or scallions for a milder bite.
- 1 tablespoon apple cider vinegar Add another teaspoon for extra brightness if desired.
- Salt and pepper to taste
- Fresh dill for garnish Add fresh dill right before serving.
Instructions
Preparation
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
- Cook until a knife slides into the center easily, about 12–18 minutes depending on size. Drain and let cool until you can handle them.
- In a large bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, chopped dill pickles, red onion, and a pinch of salt and freshly ground black pepper.
- Cut the cooled potatoes into bite-sized cubes and add them to the bowl with the dressing.
- Gently fold the potatoes into the dressing so they’re evenly coated but still hold their shape.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasoning before serving.
- Garnish with plenty of fresh dill right before serving.
Notes
Best served cold or slightly chilled along with grilled sausages, veggie burgers, or sandwiches. Refrigerate leftovers in an airtight container for up to 3–4 days. Freezing is not recommended.