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.
Course
Salad, Side Dish
Cuisine
American, German
Servings4servings
Ingredients
2poundsyellow or red potatoes, halved (quartered if large)
3tablespoonsolive oil
1/2red onion, finely chopped
1/2cupchopped tempeh bacon or your favorite vegan bacon
3tablespoonsapple cider vinegar
2tablespoonswhole-grain mustard
1tablespoonagave nectar
3tablespoonschopped fresh parsley
1teaspoonsalt
Ground black pepper, to taste
Instructions
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