Vegan German Potato Salad
Vegan German Potato Salad is a fun addition to any summertime cookout!
Ingredients
- 2 pounds red potatoes diced
- 1 teaspoon sea salt divided
- 2 bay leaves
- 1 teaspoon neutral-flavored vegetable oil
- 1 small red onion diced
- 1 recipe tempeh bacon chopped (or 8-ounces store-bought vegan bacon)
- ¼ cup apple cider vinegar
- 2 tablespoons vegetable stock or water
- 1 tablespoon German mustard
- ½ teaspoon black pepper
- ¼ cup chopped parsley
- 2 tablespoons chopped chives
Instructions
- Place the potatoes in a pot with enough water to cover plus two inches them. Add ½ teaspoon of salt and the bay leaves. Bring to a boil, and cook for about 10 minutes, or until fork tender. Drain and remove the bay leaves.
- While the potatoes are cooking, heat the oil in a large pan over medium high heat. Add the onion and cook, stirring frequently, for about 10 minutes, until it begins to brown. Add the chopped tempeh bacon and cook for 5-10 more minutes, until the tempeh begins to brown and crisp.
- In a small bowl, whisk together the apple cider vinegar, vegetable stock, mustard, black pepper and the remaining salt.
- Place the potatoes in a large bowl, and fold in the onion and tempeh bacon, along with the parsley. Pour in the dressing and gently stir to coat everything.
- Garnish with chives. Serve warm.