German Potato Salad

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German Potato Salad

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  • Show Name

So Many Potatoes

  • Show Name

So Many Potatoes

  • Show Date
September 10, 2022
  • Show Date
September 10, 2022
  • Cook

Dilip Barman

  • Cook

Dilip Barman

Description

I love potato salad but don’t make it as much as I should. I took inspiration from my friend Susan Voisin from fatfreevegan.com; she’s been at it at least as long and perhaps longer than I have! We’d first met each other online probably in the 1990s. I love her extensive set of fat-free vegan recipes. She has a nice German potato salad recipe which I’ve modified a bit. This comes out hearty, tasty, and nutritious! I like to use Yukon Gold potatoes but lower starch ones work well, too.

  • Ingredients
  • ✓ 1 – 1⁄2 pounds (6-7 medium) Yukon Gold potatoes cut into bite-sized pieces
  • ✓ 2T vinegar (red wine or balsamic)
  • ✓ 2T mustard (any good Dijon or grainy mustard)
  • ✓ 1⁄2 t (or to taste) salt – if you can find it, use smoked salt (highly recommended for this)
  • ✓ 1⁄2 t (or to taste) Freshly ground black pepper
  • ✓ (optional) 1T fresh chives cut into 1⁄4” pieces or 1t dried chives
  • ✓ (optional) 8 ounces tempeh cut into 3/8” pieces
  • Instructions

Next, follow the steps to finalize your dish, and finally, be able to enjoy it!

  1. Boil the potatoes in salted water till just done; check after 10-12 minutes and allow up to about 20 minutes. I leave the skin on the potatoes since I use organic but if you’re using conventionally grown potatoes, you might first peel them.
  2. While the potatoes are boiling, whisk together the vinegar, mustard, salt, and pepper.
  3. Also while the potatoes are boiling, saute the tempeh, if using, on a cast iron pan with no oil on medium-high heat till lightly brown, stirring occasionally. If your pan appears dry, first add a tiny bit (1/2 – 1 t) of canola oil to the pan for a minute while the pan warms up and then wipe the oil off with a paper towel.
  4. When the potatoes are done, rinse them to bring their temperature down and to stop cooking. This dish is best served at room temperature or cooled. 5. Mix in the vinegar combination and then, if used, chives and tempeh. Makes 4 servings.
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