(Vegan) German Potato Salad

Vegan German Potato Salad

Our household favorite, without bacon or mayonnaise, and just as delicious!  This potato salad side dish is always a hit at get-togethers as guests go for seconds, and sometimes thirds.  Definitely a tasty win-win situation for both vegans and carnivores. 

Ingredients

• 3 heaping cups of unpeeled and cube-diced yellow or red potatoes (or mix the two!)
• 2-3 tablespoons olive oil
• 1 small onion, chopped
• 2-3 garlic cloves, minced
• ¼ cup white vinegar
• 2 tablespoons water
• 1 tablespoon German or brown mustard
• 1 ½  tablespoons sugar (or more to taste)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon fresh chopped parsley (use at the end when serving!)

Directions

Place potatoes in a pot and add water until potatoes are covered.  Bring to a boil and cook the potatoes until they can be pierced easily with a fork, about 10 minutes.  Potatoes should be a little firm and hold shape, not mushy.  When finished cooking, drain the potatoes and set aside to cool.

In a large skillet, heat the olive oil on medium heat.

Add the onion and garlic and sauté until brown, about 5-7 minutes.  Add vinegar, water, mustard, sugar, salt, and pepper to the skilled and bring to a boil.

Once boiling, turn down the heat and add the potatoes.  Cook until heated for about 3 minutes.

Transfer the warm potato salad to a serving dish and sprinkle parsley all over the top.

Serve as a side dish with our Brats, Beer, Kraut Recipe!