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5 from 3 votes

German Potato Salad

Vegan German Potato Salad, just like my mom used to make—such a delicious upgrade from classic mashed potatoes!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: German
Keyword: potatoes, St. Patrick's Day
Servings: 8
Author: Sarah De la Cruz


  • 3 lbs red or Yukon gold potatoes cut in 1 inch pieces
  • 1 package vegan bacon diced (see notes)
  • 2 teaspoons oil
  • 1 medium onion, sliced
  • 1 Tablespoon all purpose flour (use corn starch if you need a gluten free option)
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup water
  • 1/3 cup apple cider vinegar
  • parsley to garnish


  • Add chopped potatoes to a large pot of cold water.  Heat over high heat until boiling.  Allow potatoes to boil until fork tender, but not mushy, about 25 minutes.
  • While potatoes are boiling, cut bacon into a small dice. 
  • Heat oil in a deep cast iron skillet or a heavy bottom pot (like a Le Creuset) and add bacon.  Allow bacon to crisp up a bit and cook all the way through.   Remove bacon from pan. 
  • Add onion (and a little more oil if needed) and cook until translucent. 
  • Add flour, sugar and salt to the pan and stir. 
  • Add water and vinegar, and stir until bubbling and slightly thickened. 
  • Add all of the potatoes and bacon back into the pot.
  • Stir well, breaking up the potatoes a bit, and allow to heat through for a few minutes. 
  • Garnish with parsley and serve warm.


I like using Upton's Naturals vegan bacon.  You can also make your own coconut bacon, especially if you are looking for a gluten free option!