Vegan German Potato Salad

The recipe Vegan German Potato Salad can be made in about 35 minutes. This recipe serves 5. One portion of this dish contains around 5g of protein, 0g of fat, and a total of 114 calories. For 46 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is perfect for The Fourth Of July. Plenty of people really liked this side dish. This recipe is liked by 674 foodies and cooks. It is brought to you by blog.fatfreevegan.com. Head to the store and pick up creole spice, salt, red onions, and a few other things to make it today. This recipe is typical of European cuisine. Overall, this recipe earns a spectacular spoonacular score of 99%. Similar recipes are Vegan German Potato Salad, German Pickled Beet Salad (Vegan), and German Potato Salad.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 teaspoon creole or other whole grain mustard

generous grating of black pepper

1/3 cup sliced green onions or chopped red onions

1/4 cup red wine vinegar

1/16 teaspoon hickory smoked salt or other smoked salt

1/4 teaspoon salt, or to taste

3 tablespoons vegetable broth

2 pounds Yukon gold potatoes

Equipment:

colander

bowl

whisk

Cooking instruction summary:

Instructions Wash the potatoes well and if they are large, cut them into halves or quarters; try to keep your pieces about the same size so they cook at the same speed. Bring a pot of water to boil, add the potatoes, and cook until they are tender when pierced with a fork. The time will depend on the size of the potatoes (my large, cut in half potatoes took about 25 minutes). Drain the water from the potatoes in a colander and rinse them with cold water to cool them down enough to handle. If you want, you can peel them (I didn’t). Chop them into bite-sized cubes and place in a large bowl. Whisk together the remaining ingredients except the onions in a small bowl. Pour over the potatoes and mix well. Stir in the onions. Check flavor and add more vinegar, salt, pepper, or smoked salt to taste. Serve warm or at room temperature.

 

Step by step:


1. Drain the water from the potatoes in a colander and rinse them with cold water to cool them down enough to handle. If you want, you can peel them (I didn’t). Chop them into bite-sized cubes and place in a large bowl.

2. Whisk together the remaining ingredients except the onions in a small bowl.

3. Pour over the potatoes and mix well. Stir in the onions. Check flavor and add more vinegar, salt, pepper, or smoked salt to taste.

4. Serve warm or at room temperature.


Nutrition Information:

Quickview
148k Calories
3g Protein
0.25g Total Fat
33g Carbs
59% Health Score
Limit These
Calories
148k
7%

Fat
0.25g
0%

  Saturated Fat
0.07g
0%

Carbohydrates
33g
11%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
193mg
8%

Get Enough Of These
Protein
3g
8%

Vitamin C
36mg
45%

Vitamin B6
0.56mg
28%

Potassium
793mg
23%

Fiber
4g
17%

Manganese
0.32mg
16%

Magnesium
44mg
11%

Phosphorus
108mg
11%

Copper
0.2mg
10%

Vitamin B1
0.15mg
10%

Vitamin B3
1mg
10%

Iron
1mg
9%

Folate
31µg
8%

Vitamin B5
0.55mg
6%

Vitamin B2
0.06mg
4%

Vitamin A
190IU
4%

Vitamin K
3µg
4%

Zinc
0.56mg
4%

Calcium
26mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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