Vegan German Potato Salad Recipes

VEGAN GERMAN POTATO SALAD

Vegan German Potato Salad image

A simple Vegan German Potato Salad with only one substitution. Vegan bacon. The perfect side for your next summer get together!

Provided by Veg Life Staff

Time 20m

Number Of Ingredients 9

Ingredients

1 lb Red Potatoes (boiled, drained, cooled slightly & cut into 1" pieces)
1/4 c White Onion (diced)
1 tbsp Vegan Bacon (diced)
2 tbsp White Vinegar (more (or less) to taste)
1-2 tbsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
1 tbsp Whole Grain Mustard
1 tbsp Parsley (chopped)

Steps:

Boil approximately 3 cups of whole red potatoes until a knife inserts easily but just before they get too tender. Drain, cool slightly and then cut into 1" wedges.
Add the remaining ingredients while the potatoes are still warm and toss to coat.
Serve warm and garnish with more of the fresh parsley.

AUTHENTIC GERMAN POTATO SALAD

Authentic German Potato Salad image

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Provided by Angela Louise Miller

Categories Salad Potato Salad Recipes No Mayo

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g

WARM GERMAN - AND VEGAN! - POTATO SALAD

Warm German - and Vegan! - Potato Salad image

This is an adaptation of an older German recipe - specifically, it's veganized! I modified it from the VegFamily website. It takes less than forty minutes, since the sauce is made while the potatoes cook. Enjoy!

Provided by White Rose Child

Categories Potato

Time 40m

Yield 5-6 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

5 medium potatoes
2 tablespoons olive oil
3 -4 tablespoons apple cider vinegar
1/2 cup water
2 tablespoons sugar or 2 tablespoons other granulated artificial sweetener
1 tablespoon flour
1/2 cup onion, chopped
1/2 cup celery, chopped
salt, to taste
pepper, to taste
vegan bacon bits (optional)

Steps:

Bake the potatoes (microwaving is fine).
While the potatoes are cooling, heat the oil in a skillet over medium. Add the vinegar and water, and increase the heat till this mixture is boiling. Stir in the sugar and flour, and stir constantly until it's thickened.
Peel and chop the potatoes, and place in a serving bowl. Gently stir in the celery, onion, salt and pepper.
Pour warm dressing over potato mixture. Sprinkle liberally with vegan bacon bits, if desired. Taste, adjust seasonings, and serve warm.

VEGETARIAN GERMAN POTATO SALAD

VEGETARIAN GERMAN POTATO SALAD image

Categories Potato Side Vegetarian

Yield 8

Number Of Ingredients 9

Ingredients

2 lbs potatoes
2/3 cup vinegar
2/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1 scallion, finely chopped

Steps:

Dice potatoes and cook in boiling water until tender. Set aside. In a large pan, cook vinegar, water, sugar cornstarch and mustard on high heat until it comes to a boil. Reduce to simmer and stir until thickened. Add potatoes, salt, pepper and scallions. Mix carefully to prevent mashing the potatoes.

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