Potato Salad by Tradition

Potato Salad by Tradition

Potato salad - yes, what shall I say ..... every Christmas I tried to get my way around preparing potato salad.

Somehow I've never liked it much and so my family always had to bring their own potato salad for the traditional German Christmas Eve dinner.

Probably, I was always intuitively deterred by knowing that the meat in the potato salad mostly consisted of the cow's udder.

I can honestly not remember when I ever had potato salad.

By knowing that I'm the one this year who has to take care of preparing the traditional meal, I've tested my own version already.

Just to make sure, that it is not going to end in a big disaster :).

As we all know, tastes change in the course of life.

And what can I say, wow, I found it really tasty.

Yes, maybe I should already have tried it much earlier.

I thought of sticking to the classic version, of course without any dairy or meat-based ingredients.

Usually potato salad is served with sausages.
Since we also do not eat any so-called meat substitutes, I will still have to think about, what to serve it with.

But there is still a little time left until Christmas to come up with something exiting.


Trainings and business trips have kept our family life quite hectic lately and we are therefore very happy to start into a quiet Christmas season.

We try to stay away from the usual bustle at the holiday season.
No big shopping stress, no 1000 visits to the Christmas market or Christmas parties everywhere.

We rather prefer to have a few pleasant dates with family and friends in nice company and time for relaxed activities with our children.

We wish you a peaceful pre - Christmas season.

What are you having for Christmas dinner?
Are you sticking to the tradition?
We would love to hear from you in the comments below.


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Potato Salad

Potato Salad
  • Author: go-healthy
  • Posted on: Nov. 28, 2016
  • Category: Salad
  • Type: Vegan
  • Preparation time: 0:40:00
  • Servings: 4


  • for the salad
  • 8 medium sized potatoes
  • 1 apple
  • 1 onion
  • 2 large celery stalks
  • 4 pickles or half of a fresh cucumber
  • 1 red bell pepper or 4 red radishes
  • cress or dill for garnishing

  • for the mayonnaise

  • 200g silken tofu

  • 1.5 tbsp mustard
  • 150ml of a good cold-pressed oil
  • a pinch of salt
  • optional: 1 tbsp yeast flakes


  1. Peel the potatoes and cut them into small cubes or slices as desired, boil until soft and allow them to cool down again.
  2. Meanwhile, peel the onion and chop it into small cubes.
  3. Cut the pepper, apple, celery and cucumbers into small cubes.
  4. For the Mayo, mix all the ingredients in a blender.
  5. When the potatoes have cooled down, add the chopped ingredients and the mayonnaise (preferably only as much as necessary) and mix everything well. (You can use the rest of the mayonnaise as dip for vegetable sticks or so).


Let the potato salad rest in the fridge for a few hours or overnight.

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