Easy | Servings: 6 | Ready In: 20 minutes | Yield: 8 cups
This simple recipe is a healthy, vegan twist on a classic summer favorite. Traditionally made with bacon and cider vinegar, this plant-based version gets bold flavor from smoked salt and spicy brown mustard. Serve this side dish for a gluten-free side that everyone will love. Enjoy with 2-Ingredient Miso Roasted Corn on the Cob, Chipotle Baked Beans, and Whole Wheat Orzo Ratatouille Vegetable Pasta Salad.
- 3 pounds Yukon Gold potatoes, cut into ½-inch thick disks
- ¼ cup apple cider vinegar
- 4 teaspoons spicy brown mustard
- ½ red onion, diced
- 1 teaspoon smoked salt
- ¼ teaspoon ground black pepper
- ¼ cup water (use the water from boiling the potatoes)
How it’s Done:
To boil the potatoes:
Place the potatoes in a medium pot and cover with a couple of inches of water. Cover, bring to a boil, and reduce to simmer. Simmer until knife-glide tender, about 6-8 minutes. Because the potatoes are thinly sliced, keep an eye on them – it won’t take them long to be done.
To make the Healthy Vegan German Potato Salad:
While the potatoes simmer, prepare the other ingredients for the salad. In a large bowl, combine the cider vinegar, spicy brown mustard, red onion, smoked salt, and black pepper. Toss well to combine. After the potatoes have simmered for a few minutes (and have started to release some of their starches), portion out ¼ cup of the water. Add this to the bowl with the dressing ingredients.
When the potatoes are done simmering, remove from the heat, and drain well. Immediately add them to the bowl with the dressing ingredients. Toss well to combine. Taste to adjust seasoning.
Enjoy immediately, while still warm.Print Recipe
Chef Katie’s Tips:
Smoked Salt: Smoked salt is imparted with smoky flavor, for that classic flavor associated with barbecue, bacon, or grilling. Use it in recipes typically having this smoky flavor – baked beans, barbecue sauce, or veggie burgers. If you prefer lower sodium, substitute with smoked paprika.
Other Potatoes: Yellow Yukon potatoes are ideal for this recipe because their thin skin will help hold them together during boiling. You can use other thin-skinned potatoes like red potatoes, fingerlings, or purple potatoes.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 434 mg||18 %|
|Potassium 961 mg||27 %|
|Total Carbohydrate 41 g||14 %|
|Dietary Fiber 3 g||13 %|
|Sugars 2 g|
|Protein 5 g||9 %|
|Vitamin A||0 %|
|Vitamin C||69 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|