This vegan German potato salad made with red potatoes, shallots, dill pickles and herbs is tossed with a vinegar and mustard based dressing. Warm and delicious, it is a nice change from the usual salads.
Place potatoes in a large cooking pot and cover with an inch of cold water and add one tablespoon salt. Bring it to a rolling boil, lower the heat and let it simmer until potatoes are tender but still have a bite, about 5 to 10 minutes. Drain and allow to cool.
Meanwhile, heat 2 tablespoons olive oil in a skillet at medium-high heat. Add diced shallots and saute, stirring often, until translucent but not brown, about 5 minutes.
Add vegetable broth and bring to a simmer. Lower the heat and add vinegar, remaining oil, mustard, sugar, ½ teaspoon salt and pepper. If watery, simmer 2 to 3 minutes to thicken it a bit.
Cut the cooled potatoes into smaller cubes if needed and transfer to a large mixing bowl. Pour the hot dressing over potatoes. Add sliced pickles, half the basil and chives. Toss to coat, crushing larger pieces slightly. Taste and adjust seasoning.
Allow the salad to rest at room temperature for a few minutes until potatoes absorb the dressing very well. Top with remaining herbs, freshly ground black pepper, smoked paprika and drizzle of olive oil. Serve the salad warm or at room temperature.
Notes
Potatoes: I use organic red potatoes. They are easy to cook, hold on to their shape and the peel lends a nice texture and appearance. Yellow potatoes are the next option. Avoid starchy potatoes such as russet potatoes.
Make Ahead: Boil the potatoes ahead of time. And warm it up before using in the salad. The other vegetables can be prepared earlier as well.
Leftovers: Refrigerate leftovers for up to 3 to 4 days. Warm it up before serving. Do not freeze leftovers.
Nutrition facts do not include salt absorbed while cooking potatoes.
For more information on ingredients, variations and serving suggestions, scroll up the page to the blog post.