Vegan German Potato Salad

Bowl of warm potato salad with chives, parsley and tempeh bacon bits.

4.60 from 5 votes

This warm German potato salad features tender red potatoes, crispy tempeh bacon and tangy vinegar dressing for the most satisfying combination of flavour and texture.

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: German

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Tempeh Bacon

227 g package tempeh
3 tbsp soy sauce or gluten-free tamari
1 tbsp maple syrup
1 tbsp oil
1 tsp liquid smoke optional
½ tsp smoked paprika
¼ tsp garlic powder

For the Potato Salad

2 lbs red potatoes 978 g
⅓ cup apple cider vinegar
3 tbsp extra-virgin olive oil
2 tsp grainy dijon mustard
1 tsp sugar
2 cloves garlic grated
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chives
salt and pepper

Instructions

In a shallow dish or Tupperware, combine soy sauce, maple syrup, oil, liquid smoke, smoked paprika and garlic powder. Stir to combine. Thinly slice tempeh into ¼-inch strips. Lay strips in marinade, turning pieces to coat. Marinate for 20-30 min, tossing occasionally.
When nearing 20-30 minutes, preheat the oven to 425 F. Arrange tempeh slices on a parchment-lined baking sheet. Bake on the middle rack for 25-30 min, flipping halfway through, until dark brown and crisped.
Place potatoes in a large pot and cover by 1 inch with cold water. Season water with salt. Bring to a boil, then reduce heat to a simmer. Simmer for 12-15 min, until just cooked through, but still slightly firm in the centre, you just don’t want them to be mushy. When you can pierce through with a sharp knife but there is still a bit of resistance in the middle, they should be done. Cooking time will vary based on size the potatoes. Drain potatoes and set aside, until cool enough to handle.
To a large bowl add the vinegar, oil, mustard, sugar, garlic, parsley and chives. Season with salt and pepper, then stir to combine.
When cool enough to handle, cut potatoes into quarters or eighths. The cut size depends on the size of potatoes being used.
To the bowl with dressing, add warm potatoes. It’s key that the potatoes are still warm, as they will absorb the dressing. Crumble some of the tempeh bacon over top. Gently toss to combine. Taste and season with salt and pepper. It may seem like there is excess dressing but the potatoes will continue to absorb it as you mix.
Serve the potato salad warm with more tempeh bacon crumbles and fresh chives over top.

Video

Notes

You may not use all the tempeh bacon so save for another use.

Nutrition