Vegan Gluten Free German Potato Salad

I am always looking for new and fun dishes to try that keep well, so I can take them to work and not have to worry about being so hungry that I make an unhealthy lunch choice. My Mom always raved about her German Grandmother’s German Potato Salad recipe. It’s much different than American Classic Potato Salad, as that is loaded with mayonnaise, dill (yuck) and served cold. I experimented with some new flavors and think I’ve come up with something pretty great. Vegan bacon is something I haven’t yet tried. I’m still weary about certain ingredients and additives so I try to stay away from most processed foods. I used Light Life Smart Bacon. It was my first time trying it and I am beyond impressed. I used to LOVE crispy bacon with my eggs, but this is almost as good. It gets super crispy and is perfect to add to any dish.  I hope everyone enjoys!!!



Vegan German Potato Salad 

Servings: Serves 4 


1.5 LB bag organic baby red potatoes

1 package of vegan/gf bacon (I used 8 pieces)

1 tbsp unrefined coconut oil

1 small yellow onion, chopped

2 tbsp chopped parsley (less or more if you prefer)

1/2 cup chopped green onion

1 tbsp extra virgin olive oil

1/4 cup apple cider vinegar

1 tbsp dijon mustard

1 tbsp lemon juice

4 tbsp coconut sugar

1 tbsp sea salt

1/4 tsp black pepper

1/8 tsp smoked paprika


  1. Chop Parsley, green onion, yellow onion and set aside
  2. Wash baby red potatoes (leaving skin on) and cut into 8ths. (Cut in half, cut each half into 4 parts)
  3. Put potatoes in a pan of cold water, filling it approximately 2 inches above potatoes
  4. Boil Potatoes on medium high for approx 15 minutes from start to finish (should be able to slide a fork through easily)
  5. While the water is boiling, add coconut oil to hot pan, (medium low) and add bacon once completely melted
  6. Cook bacon until browned on both sides
  7. place bacon on paper towel and place a sheet of paper towel on top to maximize crispness
  8. Add yellow onion to hot pan that bacon was cooking in
  9. Cook onion until browned and aromatic
  10. Once potatoes are completely done boiling, strain and add to large mixing bowl
  11. Add onion to potatoes
  12. Whisk Dijon mustard, lemon juice, coconut sugar, extra virgin olive oil, and apple cider vinegar in small mixing bowl and pour over potatoes mixing as you go until all of the potatoes are coated
  13. Add parsley and green onion to mixture
  14. Add salt, pepper, smoked paprika and stir until coated
  15. Chop bacon in very small pieces and add
  16. Allow the dish to marinate by letting it sit for approx 1 hour in the fridge
  17. Reheat in oven, garnishing with more parsley, green onion and bacon


  1. This dish is served hot and can be reheated
  2. It can be eaten as soon as you’re finished cooking, however the flavors are much better once they have sat for at least an hour (the longer the better)

Feel free to add your own twist to this, or any other flavors you prefer!





  1. Wow! This is amazing! I’m not vegan, but I respect all vegans and vegetarians for their dedication. This dish looks amazing! I wouldn’t have believed that it was vegan unless you told me. This is so creative. Thanks for sharing and hope you had a great weekend! Xo, Stephanie


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