My mom asked me last night if I was still doing my blog. I’ll take that as a real subtle hint that it’s been too long since my last post! And I’ve been promising you the recipe for my German Potato Salad for about 2 weeks now, so its long overdue! While I’ve been not-posting I’ve been sewing up a storm and am almost done with my quilt for baby boy, who should make his appearance in just 8 more weeks—yikes!
So while I wait for David in his gymnastics class I thought I would try to make good use of my time and get a post written up!
One of my favorite dishes growing up was my mom’s German Potato Salad, served with kielbasa and sauerkraut. I’m not sure if it’s normal for a kid to like sauerkraut, but I really do! A few weeks ago I saw a package of Tofurkey vegan kielbasa so I grabbed it and a bag of potatoes and planned to recreate this dinner! The kielbasa was a far cry from what I remembered, although it was still good in it’s own right. It was a little more spicy/savory than I remember, so as I finished cooking it I drizzled it with maple syrup. I warmed up a jar of sauerkraut (it said 5 servings but Irving and I polished off the entire jar!) and served up the sausage and cabbage with the potato salad.
The potato salad was EXACTLY like I remembered it! So good. And better yet, Irving loved it and has been asking for it ever since. I think I know what we’ll have for dinner some time this week! This potato salad is best served warm. It is rich and filling—stick to your bones food. Not at all the stereotypical “vegans only eat salad” salad. More along the lines of a mashed potato dish. And the vinegar adds an unexpected tang to the dish—I can’t say enough how good this is!
I am loving Upton’s Naturals products! (And no, I was not asked to say that, although if they wanted to send me coupons…). Their bacon is great. I served it to my very not vegan family at Christmas and everyone liked it. Has a great bacon taste, and looks fairly similar to regular bacon. It was perfect in this dish. My mom’s recipe calls for 4 strips of bacon, but I used about ¾ of the package in mine. Use however much you like—I err on the side of too much because David picks it out and eats it while I’m cooking!
If you are gluten free, try making your own coconut bacon. I think it would work well in this dish as well!
Warm German Potato "Salad" just like my mama used to make! This is such a delicious upgrade from "regular" mashed potatoes!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2-3 lbs red or Yukon gold potatoes, cut in 1 inch pieces
- 1 package Upton’s Naturals Seitan Bacon, diced
- 2 tsp oil
- 1 medium onion
- 1 T flour (use all purpose GF flour or 1 t cornstarch/arrowroot if you are gluten free)
- 1 T sugar
- 1 tsp salt
- ½ c water
- ¼ c apple cider vinegar
- parsley to garnish
Instructions
- Add chopped potatoes to a large pot of cold water. Heat over high heat until boiling. Allow potatoes to boil until fork tender, but not mushy.
- While potatoes are boiling, cut bacon into a small dice.
- Heat oil in a large non stick/cast iron skillet or a heavy bottom pot (like a Le Creuset) and add bacon. Allow bacon to crisp up a bit and cook all the way through. Remove bacon from pan.
- Add onion (and a little more oil if needed) and cook until translucent.
- Add flour, sugar and salt to the pan and stir.
- Add water and vinegar, and stir til bubbling.
- Add all of the potatoes and bacon back into the pot (this is why you might not want to use a skillet).
- Stir well and allow to heat through for a few minutes.
- Stir in parsley and serve warm.
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