While Americans like their potato salad slathered in mayonnaise, there is a delicious alternative for vegans- German potato salad. Germans serve their potato salad warm with chopped bacon, replacing the mayonnaise with oil and vinegar. Even when you omit the bacon, this potato salad is rich with flavor, and quite gorgeous if you can find purple potatoes. (At the moment we have a bumper crop of purple potatoes from our organic community garden patch.) If you don’t have access to purple potatoes, you could used yukon gold or red potatoes. Note: This recipe seemed to make a lot of dressing- I didn’t end up pouring all of it on the potatoes. Also, a weird thing happened when I added the flour to the dressing- it clumped together and I couldn’t get the ugly white lumps out. I had to run it through a strainer before adding it to the potatoes. Next time I will sift the flour into the sauce.
- 2 pounds small potatoes- purple, red or yukon gold, peeled or unpeeled
- ¼ cup olive oil
- ¼ cup cider vinegar
- ½ cup water
- 1 teaspoon dijon mustard
- 2 Tablespoons sugar
- 1 Tablespoon flour
- ½ cup chopped green onions
- ½ cup chopped celery
- salt and pepper, to taste
- vegan bacon bits, optional
- Bake potatoes at 375 degrees until fork inserts easily. Let cool to room temperature.
- While potatoes are cooling, heat oil in skillet over medium heat. Add vinegar and water, and heat to boiling. Stir in mustard, sugar and flour, and stir constantly until thickened.
- Peel and chop cooled potatoes, and place into serving bowl. Gently stir in celery, green onion, salt and pepper.
- Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Serve warm.
- Refrigerate any leftovers.
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Pertinacious, persistent, precise, persnickety picker provided prolific peoples plenty of potatoes! Praises!
Perfect post, proficient peer!
I can’t wait to try this recipe with my 30th birthday present. — Danke