Indulge in the delightful flavors of Southern Germany with this plant-based twist on a classic potato salad recipe. This dish combines tender potatoes, tangy vinegar, and savory plant-based ingredients, creating a comforting and flavorful side dish perfect for any occasion.
Health Benefits – soy free, gluten free, nut free
Prep: 15 minutes | Cooking time: 25 minutes | Servings: 6
Author Notes: This potato salad is inspired by the years I lived in Germany, especially in the city where my son was born, Schwäbisch Hall, a small town full of tradition and beautiful landscapes. This way, I’m introducing him to a bit of his roots through traditional recipes, but with a plant-based twist.
6 medium Yukon Gold potatoes, cut in ½ inch cubes
½ cup chopped German pickles (optional, see tips)
Chopped chives, for garnish
¾ cup low-sodium vegetable broth
½ cup chopped yellow onion
2 tsp mustard (see tips)
3 Tbsp white vinegar
¼ tsp maple syrup
Salt and pepper to taste
- Boil the potatoes with their skins on for approximately 20 minutes or until they are tender . Place the cooked potatoes into a large mixing bowl and set aside.
- In a medium saucepan, heat the vegetable broth briefly, then remove it from the heat. Add the onions, mustard, white vinegar, maple syrup, salt, and pepper to taste. Mix everything thoroughly.
- Gently incorporate the dressing and the German pickles (if using) into the bowl of potatoes. As you carefully mix everything together, it’s normal for some of the potatoes to break into pieces.
- Add the chives as a garnish and refrigerate the salad for at least an hour before serving.
- When adding the dressing, it might seem like there is a lot of liquid. This is why it’s important to let the salad rest, as this allows the dressing to be absorbed by the potatoes, giving it a traditional consistency. It is even better if you let it rest overnight.
- You can substitute the white vinegar with white wine vinegar or rice vinegar. However, keep in mind that this could result in a flavor less tangy than the traditional potato salad you might be used to.
- We recommend using German style pickles for an authentic touch, but if you can’t find them, feel free to omit them in your salad.
- You can enhance the dish by adding Smoked Tempeh Bacon when serving.
- The traditional recipe calls for peeled potatoes. We suggest keeping the peel for added fiber and other nutrients.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 28 Dec, 2023.Print