Sunday, February 1, 2015

German Potato Salad

German Potato Salad
Adapted Nancy Fuller recipe

2            pounds Yukon Gold Potatoes, sliced 1/2” thick
4            ounces vegan bacon – or Tempeh Bacon (optional)
              Kosher salt
1            yellow onion, chopped
2 1/2      cups vegetable stock
1/4         cup white wine vinegar
2            tablespoons grainy mustard
1            bunch chives, chopped

Place the sliced potatoes in a pot and cover with water.  Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8-10 minutes.  Drain the potatoes.  Let cool slightly, then transfer the potatoes to a large bowl.

While the potatoes are cooking, place the vegan bacon and some salt in a large sauté pan.  Cook until crisp.  Remove the vegan bacon with a slotted spoon and add it to the bowl with the potatoes.  Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes.  Add the vegetable stock, vinegar, mustard and chives and bring to a boil.  Pour the dressing over the potatoes and toss to coat.

Serve warm or at room temperature.

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