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Swabian Potato Salad

Swabian Potato Salad

When I think of family favorites, there is always one dish that comes to mind - the Swabian potato salad. Not only with my own little family, but also my extended family. This recipe has been in cookbooks for generations and will be for many more to come. 

I grew up in a small town in Swabia where potato salad is a staple choice to many different meat dishes. Usually it is made with beef broth as well. I loved this a child! And still love it to this day. Only now, I have adapted the recipe for my vegan lifestyle. Good news is, even my family have approved of it (you know, the non-vegan members). While changing a few ingredients to meet our dietary needs, I also swapped out the cucumber (which is normally used) and replaced it with gherkin. And the results = amazing! Just as good, if not better then the original.  

To make this recipe, you will need 10 ingredients and 20 minutes. You will also need very little kitchen utensils – just a pot, a mixing spoon, and a bowl. 

We start this recipe off with some potato, mustard, and gherkin. This provides us with a good source of carbohydrates, vitamin C, vitamin B6, dietary fiber, and sodium. We then add the rest of the ingredients including red onion, sunflower oil, vegetable broth, white wine vinegar, and salt and pepper to taste. Together, these ingredients provide us with a good source of protein, vitamin K, potassium, vitamin K1, magnesium, and copper.  

The Swabian potato salad is the perfect meal for lunch or dinner because it’s: 

  • Tasty! 
  • Easy to make.
  • Travel friendly.
  • Family friendly. 
  • A good source of fiber – 6g per serve. 

The good part to making this potato salad is that it’s really easy to store. I often make more than I need to and pop the rest in the fridge for the next day or 2, saving time and effort. It’s also perfect for sides in lunches to take to work… or a whole lunch, because who says you can’t have a big bowl of potato goodness! To store any of this scrumptious potato salad, simply place it in an airtight container and put it in the fridge for up to 48 hours. Just remember to heat it up a little bit as it tastes better warm (or at least room temperature). 

I hope you have enjoyed this recipe as much I have. Until next time, happy cooking my friends! 

Liked this recipe? Why not head over and check out Chinese Vegetable Dumplings or our Loaded Butternut Squash with Black Beans and Kale recipes for more exciting ideas. 

Ingredients
10
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves 2
Diet Type: Vegan
Allergens:

Ingredients

  • 1 dash black pepper (ground)
  • 3 sprigs fresh parsley (washed and thinly sliced)
  • 13 cup gherkin (thinly sliced)
  • 1 tbsp mustard
  • 1 lb potato (washed and sliced)
  • 1 small red onion (thinly sliced)
  • 12 tsp sea salt
  • 1 tbsp sunflower oil
  • 14 cup vegetable broth
  • 1 tbsp white wine vinegar

Directions

  1. Preheat a pot of water and boil the potato sliced until soft depending on how thick they are 5 - 10 min.
  2. Use a bowl and add all the ingredients, mix everything well and adjust taste before serving, enjoy!

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