Vegan Potato Salad – 18g Protein | High-Protein Lunch

This is comfort food with structure – golden potatoes, crispy-edged sausage, and a sweet-tangy mustard dressing that’s rich but balanced. It’s called a “salad” but don’t let that fool you – this is a proper meal that keeps you satisfied for hours.

The key is serving it warm – that’s when the dressing melts into the potatoes and creates this incredible creamy-but-not-heavy coating.

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📊 NUTRITION (per serving)
Calories: 520 | Protein: 18g | Carbs: 68g | Fat: 20g | Fiber: 8g
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⏱️ Time: 25 minutes (Prep: 5 | Cook: 20)
🍽️ Serves: 1
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INGREDIENTS:

• 200g (approx. 7 oz / 2 medium) red potatoes, cubed with skin on
• 100g (approx. 3.5 oz / 2-3 sausages) veggie sausages, sliced into rounds
• 130g (1 cup) bell peppers, frozen mix or fresh sliced
• 1 tsp olive oil
• Smoked paprika, to taste
• Seasoning salt, to taste

For the Creamy Dressing:

• 1 tbsp (15g) vegan mayo
• 1 tbsp (15g) sweet mustard
• 1 tbsp (15ml) apple cider vinegar
• 1 tbsp dried chives

INSTRUCTIONS:

1. The Base: Cut the red potatoes into bite-sized cubes – about 1 inch each, keeping the skin on for fiber and texture. Boil in salted water for 10-12 minutes until tender but still holding their shape. You should be able to pierce them easily with a fork, but they shouldn’t be falling apart. Drain and let them sit in the colander for a full minute to steam dry. This step is crucial – don’t rush it.
2. The Sizzle: While potatoes boil, heat olive oil in a large non-stick pan over medium-high heat. Add the sausage rounds and bell pepper mix. Sauté for 3-4 minutes until the peppers soften and the sausage develops golden, crispy edges. You want actual color on those sausages – pale sausage is sad sausage.
3. Get that Crust: Add the steam-dried potatoes to the pan with the sausages and peppers. Sprinkle generously with smoked paprika and seasoning salt. Here’s the trick: let them sit undisturbed for 2 minutes to develop a golden crust on the bottom. Then toss gently and let them sit again for another minute. You’re building layers of texture here.
4. Make the Magic Dressing: In a small bowl, whisk together vegan mayo, sweet mustard, and apple cider vinegar until smooth and creamy. The sweet mustard is what gives this the authentic sweet-tangy flavour. Don’t skip it.
5. Bring it Together: Turn off the heat completely. Pour the dressing over the warm potato and sausage mixture while everything is still hot. The residual warmth will thin the dressing slightly so it coats every piece perfectly instead of sitting in clumps. This is why German potato salad is served warm – the heat makes the dressing work.
6. Finish Strong: Stir in the dried chives for that final punch of onion-like flavor without the harshness of raw onion. Give everything a gentle toss to distribute.

PRO TIP: Let the potatoes “steam dry” in the colander for a full minute after draining. Those 60 seconds of escaping steam remove surface moisture, which is the secret to getting a golden, professional-looking crust when you add them to the pan. Wet potatoes = soggy, mushy finish. Dry potatoes = crispy, restaurant-quality edges. This one technique will level up every potato dish you make.

CHEF’S KISS: Add 1-2 tablespoons of chopped dill pickles (or a teaspoon of the pickle brine) to the dressing for an extra tangy, authentically German kick. The brine adds acidity that cuts through the richness of the mayo and makes the whole dish taste brighter and more complex. Impact: 1 tbsp pickle brine = +3 calories, +0g protein, but transforms the entire flavour profile.

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🌱 PLANT DIVERSITY: Potatoes • Bell peppers • Smoked paprika (chili peppers) • Mustard (mustard seeds) • Apple cider vinegar (apples) • Chives

(If you’re tracking plants per week, this adds 6 to your count.) 

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*Nutrition information is an estimate and may vary based on ingredients and brands used.* 

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ESSENTIALS

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You may find yourself in need of: 

Non-Stick Skillet – wide surface lets the potatoes sit undisturbed, which is what creates caramelized bottoms.

Sweet Bavarian Mustard – slightly sweet and smooth, it blends easily into the warm dressing without turning sharp or harsh.

Plant-Based Sausage– slice and sear until deeply golden for crisp edges that contrast with the soft potatoes.

Missing something?

Explore Evie’s Kitchen Essentials for additional tools and pantry ingredients.