Potato salad with mustard vinaigrette

Servings: 2         Time: 45mins         Difficulty: easy

A lukewarm salad, colorful with purple or red potatoes or the classic version with yellow waxy potatoes. A great sald to a grilled summer BBQ or as a very traditional german Christmas Eve side dish with (vegan) sausages.

If you have never tried this lighter variation of the classic potato salad with mayonnaise, please promise us that you will change that soon! It’s is easily digestible and so rich in flavor.

We think this salad is best served warm, but it’s also tasty at room temperature, especially in summer.

This recipe is the veganised version of my grandmother’s recipe she always had to prepare for bigger parties with the family. Oh my goodness, she had to peel mountains of potatoes and she peeled them when they were still really hot. She used to say: You can just love passionately when you are able to touch hot things…  🙂 Have you ever heard that? Even in Germany, we think that’s not a very famous saying.

From this traditional recipe we just replaced the bacon with dried tomatoes and added the rocket. Et voilà we’ve got a Mediterranean salad.

On the last picture you see the our last Christmas portion. Depending on your mood, you can chose the color of your potatoes. ☺️


  • 1 kilo waxy potatoes
  • 50-75g rocket
  • 3 spring onions
  • 100ml vegetable broth
  • 1 onion
  • 1 clove garlic
  • 1 tbsp. mustard or more to taste
  • 4 tbsp. vinegar
  • 4 tbsp. olive oil
  • salt and pepper
  • 1 pinch sugar
  • 4 tbsp. pumpkin seeds or optional micro greens


  1. Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook for 20 minutes, until the potatoes are tender but not too soft.
  2. Drain and allow to cool a bit. Then peel and cut into slices and transfer to a big salad bowl.
  3. Cut the spring onions and add to the salad bowl.
  4. Chop onions, garlic and dried tomatoes.
  5. Fry the onions in a frying pan until translucent, then add garlic and tomatoes and fry a little longer.
  6. Then add vegetable stock, oil, vinegar, mustard, salt, pepper and sugar, stir and let it simmer for a minute.
  7. Add the vinaigrette to the potatoes, mix gently and let it rest for at least 30 minutes.
  8. Before serving add the rocket and roasted pumpkin seeds.



Kartoffelsalat mit Senf-Vinaigrette


  • 1 Kilo festkochende Kartoffeln
  • 50-75g Rucola
  • 3 Lauchzwiebeln
  • 100ml Gemüsebrühe
  • 1 Zwiebel
  • 1 Knoblauchzehe
  • 1 EL Senf oder mehr nach Belieben
  • 4 EL Weißweinessig
  • 4 EL Olivenöl
  • Salz und Pfeffer
  • 1 Prise Zucker
  • 4 EL Kürbiskerne und optional Sprossen


  1. Die Kartoffeln 20 Minuten mit der Schale kochen. Nicht zu lange, sie sollten noch schön fest sein.
  2. Kartoffeln leicht abkühlen lassen und noch lauwarm prellen und in Scheiben schneiden und in eine große Salatschale geben.
  3. Lauchzwiebeln in Ringe schneiden und zu den Kartoffeln geben.
  4. Für die Vinaigrette Zwiebeln, Knoblauch und getrocknete Tomaten würfeln und in der Pfanne zuerst die Zwiebeln glasig anbraten und dann Knoblauch und Tomaten nur kurz hinzufügen.
  5. Mit Gemüsebrühe ablöschen.
  6. Knoblauch, Senf, Essig, Öl, Salz, Pfeffer und Zucker zur Zwiebelmischung geben und verrühren.
  7. Die Vinaigrette unter die Kartoffeln heben und mind. 30 Minuten durchziehen lassen.
  8. Vor dem servieren den Rucola dazugeben und gerötete Kürbiskerne und Sprossen darüber streuen.

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