Vegan german potato salad is a plant-based spin on the classic. It’s made with a base of oil and vinegar, and no mayonnaise, making it a great potato salad for those who don’t enjoy mayo. It’s easy to throw together and makes a great side for any meal!

vegan german potato salad

What is german potato salad?

Unlike American potato salads that are mayonnaise-based, german potato salad is tossed in a vinegar based dressing, with onions and bacon crumbles, and is typically served warm rather than cold. It’s the perfect alternative for those who don’t enjoy mayonnaise!

Ingredients to make healthy vegan german potato salad

  • Potatoes: You can use any potato you love (this even works with sweet potatoes). I used red potatoes here, but Yokon Gold work great as well.
  • Bacon: I opted for coconut bacon as a plant-based option, but you can always use regular bacon if you consume it!
  • Vinegar: White vinegar is typically used, but you can also use apple cider vinegar (which is what I use!)
  • Seasonings & Herbs: Salt, pepper, garlic, and parsley are staples!
  • Sweetener: I opted for honey in this recipe, but you can use regular granulated sugar or monk fruit as a sugar-free option. Hot tip: Using a raw manuka honey will boost the antioxidant benefits of this meal!
A bowl of german potato salad topped with parsley.

How do you make coconut bacon?

Its so, so simple! You want to use the thick coconut flakes not finely shredded coconut. You’ll need liquid smoke and other seasonings to create the bacon flavor. All you do is mix together the “bacon” seasonings, toss the coconut flakes in it, and then spread them on a cookie sheet. You’ll bake them for a a bit until they’re crispy. I like to add this right before i’m eating it or serving it, to keep the crisp. If you mix it into the salad straight away and have it sitting in the fridge for awhile, it may get a little soggy. You can store it in an air-tight container or mason jar prior to using.

A bowl of potato salad.

How to make Healthy vegan german potato salad

  1. Chop the potatoes. Then boil, drain, and cool them.
  2. Make the coconut bacon (if using), by baking it in the oven while the potatoes are boiling. If making regular bacon, you’ll cook it in a pan on the stovetop.
  3. Add onion to the pan, cooking a few minutes until they begin to cook down.
  4. Mix together the vinegar dressing and add it to the pan, cooking another few minutes.
  5. Then you’ll add the potatoes, tossing gently.
  6. Transfer to a serving dish, top with coconut bacon and parsley, and enjoy!

Storing leftover potato salad

You’ll want to store leftovers in an air-tight container in the fridge for up to five days. Enjoy cold or reheat!

Want more potato recipes? Try these crispy smashed potatoes with pesto aioli!

Other recipes you will love!

Vegan German Potato Salad

Vegan german potato salad is a plant-based spin on the classic. It's made with a base of oil and vinegar, and no mayonnaise, making it a great potato salad for those who don't enjoy mayo. It's easy to throw together and makes a great side for any meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, dinner, Side Dish, Snack
Cuisine American
Servings 3


  • 2 lbs baby potatoes (I used red)
  • 1 small yellow onion, diced
  • 1/3-1/2 cup coconut bacon or 7-8 slices regular bacon, crumbled
  • 3 garlic cloves, minced


  • 1/3 cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 3 tbsp honey or maple syrup
  • 1 tsp sea salt

For serving

  • fresh parsley

Coconut bacon

  • 1 cup large coconut flakes
  • 1/2 tbsp avocado oil or olive oil
  • 1 tbsp liquid aminos or coconut aminos *can sub soy sauce
  • 1/4 tsp liquid smoke
  • 1/2 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • pinch sea salt & pepper


  • Bring a large pot of water to a boil. Scrub and wash the potatoes. Once th water is boiling, add the potatoes. Reduce the heat to medium and cover the pot with a lid, allowing the potatoes to simmer until fork tender, 15-20 minutes.
  • Drain the water, leaving the potatoes in the pot to cool. Once cool to touch, cut the potatoes in half or quarters, whatever you prefer.
  • If using coconut bacon: While the potatoes are cooking, make the coconut bacon by mixing together the seasoning in a large bowl. Add the coconut, tossing everything together. Spread the coconut onto a lined baking sheet and bake at 325F for 7-8 minutes, until golden brown. Remove from the oven. It'll crisp up as it cools.
  • If using bacon: Cook the bacon on a pan until crispy. Then place on a paper towel.
  • Add the onion to the pan and cook for 5-6 minutes, until it softens. Then add in the garlic.
  • Whisk the dressing ingredients together. Pour over the onions and cook for another 1-2 minutes until it starts to reduce. Turn off the heat.
  • Add the potatoes to the pan and gently toss, being careful to not mash them. If using real bacon, add it now, folding it in. If using coconut bacon, I recommend waiting until you're serving to add it to keep it crunchy!
  • Top with parsley and serve immediately!


Store leftovers in an air-tight container in the fridge. Reheat prior to eating or enjoy cold!
Keyword healthy side dish, no mayo, potato salad, potatoes, vegan bbq sides, vegan potato salad

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