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.
3poundsYukon Gold potatoescut into ½-inch thick disks
1/4cupapple cider vinegar
4teaspoonsspicy brown mustard
1/2red oniondiced
1teaspoonsmoked salt
1/4teaspoonground black pepper
1/4cupwater(use the water from boiling the potatoes)
Instructions
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.
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