German-style potato salad differs from the usual mayonnaise-laden variety with a dressing that is vinegar- and mustard-based. It’s got a little more zing to it, and the bacon lends some added smoke and savoriness. This vegan version from Baconish by Leinana Two Moons is perfect for summertime cookouts.
German-Style Potato Salad with Vegan Bacon
- 2 pounds yellow or red potatoes, halved (quartered if large)
- 3 tablespoons olive oil
- 1/2 red onion, finely chopped
- 1/2 cup chopped tempeh bacon or your favorite vegan bacon
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole-grain mustard
- 1 tablespoon agave nectar
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- Ground black pepper, to taste
Place the potatoes in a large pot with enough salted, cold water to cover them by 2 inches. Bring to a boil and cook for 10 to 15 minutes, or until the potatoes are tender. Drain the potatoes, and when they are cool enough to handle, cut them into 1-inch chunks. Set aside.
Heat the oil in a medium skillet over medium-high heat. Add the onion and bacon and sauté for 5 minutes, or until the bacon is browned and the onion is softened.
In a large mixing bowl, whisk together the apple cider vinegar, mustard, agave, parsley, salt, and pepper. Stir in the onion and bacon, including any oil still in the pan. Add the potatoes and toss to coat. Taste and season with additional salt and pepper, if necessary. Serve at room temperature or (even better) slightly warm
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.