German Potato Salad
Vegan German Potato Salad, just like my mom used to make—such a delicious upgrade from classic mashed potatoes!
potatoes, St. Patrick's Day
Sarah De la Cruz
red or Yukon gold potatoes
cut in 1 inch pieces
package vegan bacon
diced (see notes)
all purpose flour
(use corn starch if you need a gluten free option)
apple cider vinegar
parsley to garnish
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, about 25 minutes.
While potatoes are boiling, cut bacon into a small dice.
Heat oil in a deep 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 until bubbling and slightly thickened.
Add all of the potatoes and bacon back into the pot.
Stir well, breaking up the potatoes a bit, and allow to heat through for a few minutes.
Garnish with parsley and serve warm.
I like using Upton's Naturals vegan bacon. You can also make your own coconut bacon, especially if you are looking for a gluten free option!