Warm German Potato Salad (From the menu for "Ve Eat" German Favourites at the May 23, 2019 Alberni Veg Supper Club)

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).


          • 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
  • 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


  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
  2. To Make the Salad: Place potatoes in a large pot of salted water; bring to a boil.  Cook 5 to 7 minutes, or until just tender.
  3. Meanwhile, heat oil in skillet over Medium heat, add onion, and sauté 5 to 7 minutes or until softened.  Remove fro heat, and whisk in vinegar and 1/3 cup of water.
  4. Drain potatoes (reserve the water for bread-baking, if desired-- use instead of plain water)-- and transfer potatoes to to a large serving bowl.  Stir in onion mixture.  Sprinkle with Tempeh 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.  

    Who attends?  People from different cultural backgrounds and all age groups.  
    What do they have in common?   They all want to made eating healthier a daily habit.
    What if you cannot cook but want to sample?  We have several folks who love attending but don't cook.  Join us for dinner with a $3 donation to help us out with the food and rental costs.  

    Each month, a suggested Vegetarian/Vegan themed recipe list is sent out (e.g., Crazy for Curries or Turning Japanese or Eat like a Canuck ) and  attendees select a recipe or 2 to make and share at the Supper Club meeting.  

    Are you an absolute beginner?  No worries, vegetarian cooking tips and help is just an email away.  For demos and hands on experiences, feel free to come an hour earlier on the meeting day and learn some cooking techniques as we prepare sample dishes at the kitchen.  

    Cooking demonstrations are held as requested and often get lively as folks happily jump in and participate,  Children and teens find it great fun and interesting to be able to easily create delectable dishes and wholesome treats.

    Nutritional Nuggets and Healing Food Recipes are shared as seasonal and health concerns arise.  For example, during colder months, a Turmeric Latte (recipe following) is served for its anti-inflammatory and immune boosting properties.  And if you’re feeling under the weather, a hot drink often feels great going down and the bonus is it helps you feel better faster!

    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


Popular posts from this blog

Recipe for GARLICKY CASHEW SPAGHETTI SAUCE (Alfredo Sauce) - Vegan, Gluten-Free, Dairy-Free

Recipe for GOLDEN SAUCE (Gluten-free, dairy-free)

Shirley's Sweet and Sour Sauce (with No-Meat Balls)

Broccoli-Mushroom Quiche

Vegetable Chop Suey Recipe (egg-free, dairy-free)

Spiced Coconut Sweet Potatoes - Filipino Favourites, Alberni Veg Supper Club

Healthy Choices Wellness Weekend with Dr. Darlene Blaney, PhD Nutritionist and Lifestyle Speaker

Breakfast: Dairy-Free, Egg-Free Bran Muffins Recipe

Company Baked Oatmeal: Breakfast Recipe

Recipe for Beet-Barley Borsch