VEGAN GERMAN POTATO SALAD
German Potato Salad, made healthy and easy, features fresh dill for a flavorful summery vegan potato salad that's mayo free and ready in 20 minutes! Recipe adapted from Epicurious.
Provided by Julie | The Simple Veganista
Categories Side
Time 15m
Number Of Ingredients 10
Steps:
- Wash and scrub the potatoes, place in a medium size pot, and fill with water, cover the potatoes with at least 1 inch of water. Bring the water and potatoes to a boil, reduce heat to medium and cook for 5 - 6 minutes, or until potatoes are just fork tender. Drain potatoes using a colander, and run potatoes under cool running water for 10 seconds or so. Set aside.
- While the potatoes are cooking, prep the shallot, cucumber and dill, and make the dressing.
- In a small bowl, whisk together the oil, apple cider vinegar, mustard, salt and pepper. Mix until the mustard emulsifies and dressing is somewhat creamy.
- In a medium mixing bowl, add the potatoes, shallots, cucumber and dill, pour the dressing overtop and toss to coat. Add more salt, pepper, or dill to taste. Add a squeeze of lemon overtop.
- with sliced vegan sausage or add a handful of homemade Coconut Bacon. Even a can of chickpeas, drained and rinsed would be great added to the salad for protein!
- in the refrigerator, in an airtight container, for up to 5 - 6 days.
- Serves 3, or 6 small sides.
Nutrition Facts : Calories 170 calories, Sugar 2.8 g, Sodium 224.1 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 27.5 g, Fiber 4.5 g, Protein 3.8 g, Cholesterol 0 mg
GERMAN POTATO SALAD WITH DILL
Categories Potato Side Dill Bon Appétit
Number Of Ingredients 9
Steps:
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
- Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
- Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.
PHENOMENAL GERMAN POTATO SALAD WITH FRESH DILL PICKLE
I am not normally a big potato salad fan...but after trying this one, I will be hooked to this recipe for life. The unique taste comes from the fresh dill pickle that takes just 20 minutes to brine. Fresh dill could be used to give it more of a punch! Try it....you won't be disappointed!!!
Provided by Abby Girl
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Fresh Cucumber: Stir sugar, cucumber, ½ cup vinegar, dill, and ½ teaspoon salt together in bowl; set aside while preparing potatoes.
- Bring potatoes, remaining vinegar, 1 tablespoon salt, and 8 cups water to boil in large pot. Reduce heat to medium and simmer until potatoes are just tender, 10 to 15 minutes. Drain potatoes and return to pot.
- Dressing: Meanwhile, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 8 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off and discard all but 2 tablespoons bacon grease. Add onion and oil to skillet and cook, stirring occasionally, over medium heat until onion is softened and beginning to brown, about 4 minutes.
- Drain cucumbers and reserve juice, set brined cucumber aside. Whisk cucumber juice, mustard, and 1 teaspoon pepper into skillet; bring to simmer.
- Pour dressing over warm potatoes, stir to combine, and let sit until slightly cooled and potatoes have absorbed dressing, about 10 minutes.
- Assemble Salad: Stir parsley, drained cucumbers, and bacon into potatoes to combine. Season with salt and pepper. Transfer to serving bowl and serve. (Salad can be refrigerated in airtight container for 1 day. Bring to room temperature before serving.).
Nutrition Facts : Calories 325.3, Fat 17.2, SaturatedFat 4.4, Cholesterol 15.4, Sodium 203, Carbohydrate 36.2, Fiber 4.2, Sugar 5.8, Protein 6.5
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