Colorful Summer Potato Salad

By Angelika Hanna

This German-inspired vegan potato salad recipe is a delicious side dish.


Prep Time: 30 min (plus cooking and cooling time for the potatoes)

Yield: 3-4 servings

Cuisine: German-inspired

Author: Angelika Hanna / Zest4Food


  • 3 baking potatoes*, cooked, peeled, cut into bite-sized chunks
  • 1 red Bell pepper, cubed
  • 1/4 red onion, cubed
  • 1 small cucumber, cubed
  • 3 pickles, cubed
  • 2 tbsp chives, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pickle juice, to taste
  • Canola or vegetable oil


  1. In a medium pot, cook the potatoes, skin on, for about 15 – 20 min, until soft. Check softness by poking in with a fork.
  2. When cooked, remove the potatoes from the water onto a plate. While still hot, remove the skin. Cut into quarter chunks to speed up the cooling process.
  3. In the meantime, cut up all the veggies, and place them into a large salad bowl.
  4. When completely cooled off, cut the potatoes into bite-sized chunks.
  5. Add potatoes to the veggies.
  6. Add the chives.
  7. Season with salt and pepper.
  8. Add some oil and pickle juice.
  9. Mix all the ingredients carefully to avoid mashing the potatoes, cover with plastic foil, and place in the fridge to cool and to allow the flavors combine.


*Note: I used baking potatoes because I prefer the soft slightly creamy texture of those potatoes. Any other potato type works according to your preference.


2 thoughts on “Colorful Summer Potato Salad

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