Warm German and Vegan Potato Salad
Elevate your side dish game with this Warm German and Vegan Potato Salad, a plant-based twist on the traditional classic. Tender Yukon Gold potatoes are combined with smoky tempeh or coconut bacon for a rich, umami punch, while a tangy dressing made from vegetable broth, apple cider vinegar, Dijon mustard, and a hint of maple syrup ties it all together. Sautéed onions add caramelized depth, and a sprinkling of fresh parsley brings a burst of color and freshness. Perfect for picnics, potlucks, or weeknight dinners, this hearty yet wholesome dish is best served warm, making it a comforting and flavor-packed option for any occasion.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 medium Yellow onion
- 4 ounces Smoked tempeh or coconut bacon
- 1.5 cups Vegetable broth
- 0.25 cup Apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Maple syrup
- 3 tablespoons Olive oil
- 0.25 cup Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Scrub the potatoes clean and cut them into bite-sized chunks (leave the peel on for added texture).
Place the potato chunks in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 10-15 minutes, or until tender but not overly soft. Drain and set aside.
While the potatoes are cooking, dice the yellow onion and slice the smoked tempeh or coconut bacon into small pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and smoked tempeh (or coconut bacon). Cook for 5-7 minutes, stirring often, until the onions are golden and the tempeh is lightly crisped.
In a medium bowl, whisk together the vegetable broth, apple cider vinegar, Dijon mustard, maple syrup, 2 tablespoons of olive oil, salt, and black pepper to create the dressing.
Add the cooked potatoes to the skillet with the onion and tempeh, then pour the dressing over the top. Stir gently to ensure the potatoes are evenly coated without breaking them apart.
Cook for an additional 2-3 minutes over low heat, allowing the flavors to meld together and the dressing to slightly thicken.
Remove from heat and transfer the potato salad to a serving bowl. Sprinkle with freshly chopped parsley.
Serve the salad warm as a side dish or light main course.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 217.6 g | 79% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.1 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5243 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
