Warm German Potato Salad

Warm German Potato Salad

My husband's mother was German from Silesia.  His favourite food in the world is German Potato Salad. The recipe here is a contribution from the Alberni Veg Supper Club's recipe collection for May 23, 2019 (see more details under the recipe).  We made it up last night for supper and it was a big hit.  I have to report that we ate it AS supper, so that should justify our eating about 8 of the 12 servings?

This is a vegan version of the traditional German Potato Salad.  Instead of 'real' bacon bits, the recipe calls for Tempeh (a vegan product that is a mix of both soy and wheat proteins).  We think that Ed's mom fried up the onions in butter, but this recipe uses Extra Virgin Olive Oil. (EVOO)  We cheated a bit on the Tempeh crumbles (a recipe included here) when we came across Smoky Tempeh in the organic cooler at our local Walmart.  You might find it there as well (yes, shocking I know!)  I used about half the package, just chopping it up in small slicings.

The recipe calls for either small red-skinned or Yukon Gold potatoes, but I used some older organic thick-skinned potatoes instead-- and peeled them.  Quite often the thin red-skinned varieties are cooked in their jackets, and I love them that way!  I also did not slice them in the 1/4" size, but cubed them as you can tell above... and last confession... I cooked them on the manual setting in my Instant Pot for 5 minutes, sealed, and they turned out perfect, as I know they will in the recipe's instructions re the regular large potato-cooking pot.

So, however you put this salad together, with the excellent directions in the recipe, or with the slight variations above, I know that it will turn out well for you!  (If you have sensitivities to soy or wheat/gluten, you might want to sub some home-make croutons made with GF bread crumbs and a couple of drops of liquid smoke if you are not sensitive to that).

INGREDIENTS:

TEMPEH BACON CRUMBLES:

• 2 T. Vegetable Oil
• 1 8-oz. pkg. plain Tempeh, grated or finely chopped
• 1 T. low-sodium Soy Sauce
• 1 T. Blackstrap Molasses
• 1 1/2 tsp. Ketchup or Tomato Paste
• 2 drops Liquid Smoke

SALAD INGREDIENTS:

• 3 pounds/1.5 kg   small Red-skinned or Yukon Gold Potatoes, sliced 1/4" thick
• 1/3 cup each: Extra Virgin Olive Oil, Apple Cider Vinegar
• 1 large Onion, diced (2 cups)
• Sprinkling 1 cup chopped Green Onions, Fresh Parsley or Chives

METHOD:

1. Tempeh Bacon Crumbles: Heat oil in a large skillet over medium heat.  Add tempeh, and cook 3 to 5 minutes, or until mixture is dry.  Stir in Liquid Smoke 1 drop at a time.  Transfer tempeh crumbles to a paper towel-lined plate to drain.(In the above salad, I used Soy Curls crumbs and was very happy with how they turned out. I did about the same as one would do with the tempeh but had the advantage of the Curls I used already being "crumbs" in their size and shape. Only difference is that with Soy Curls you must soak them in warm water for 10 minutes to rehydrate and then press all the excess water from them-- then use them in the frying pan as above.)
2. To Make the Salad: Place potatoes in a large pot of salted water; bring to a boil.  Cook for 5 to 7 minutes, or until just tender.
3. Meanwhile, heat oil in a skillet over medium heat, add onion, and sauté 5 to 7 minutes or until softened.  Remove from heat, and whisk in vinegar and 1/3 cup of water.
4. NEW: We just discovered HUMMUS DRESSING for our potato salad. There are MANY recipes for this online. We like ours simple: 1/2 cup store-bought hummus, 3 T. lemon juice, 1 minced garlic, and a little water to thin it out to your preference. Delicious! You could add in extra herbs, but actually, store-bought hummus is pretty full of herbs and spices and really is able to carry that aspect well on its own.
5. Drain potatoes (reserve the water for bread-baking, if desired-- use instead of plain water)-- and transfer potatoes to a large serving bowl.  Stir in onion mixture.  Sprinkle with Tempeh or Soy Curls Crumbles and fresh chopped greens.  Serve warm. 

   

   This is what a full supper of Warm German Potato Salad looks like! Yum!

   

   
   
   The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

   
   

   
   

   
   

   Interested?  Join the fun every 3rd Thursday of the month (except summer break in July and August) at 6 p.m. at the Basement Kitchen of the Seventh Day Adventist Church, 4109 Kendall Street, Port Alberni, BC V9Y 4H9.  If you want to look over the monthly recipe list, simply send an email to pasda75@gmail.com 

   
   

   Be blessed, know and enjoy your foods, boost your life!  

Another Delicious Potato Salad Recipe on Veggie School Site by Wyona Hertwig