Vegan German Potato Salad

Vegan german potato salad is a plant-based spin on the classic. It's made with a
base of oil and vinegar, and no mayonnaise, making it a great potato salad for
those who don't enjoy mayo. It's easy to throw together and makes a great side
for any meal!

Servings: 3

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Cuisine:

American

Keywords:

Potatoes potato salad no mayo healthy side dish vegan bbq sides vegan potato salad

Instructions

1 Bring a large pot of water to a boil. Scrub and wash the potatoes. Once th water
is boiling, add the potatoes. Reduce the heat to medium and cover the pot with a
lid, allowing the potatoes to simmer until fork tender, 15-20 minutes.
2 Drain the water, leaving the potatoes in the pot to cool. Once cool to touch,
cut the potatoes in half or quarters, whatever you prefer.
3 If using coconut bacon: While the potatoes are cooking, make the coconut bacon
by mixing together the seasoning in a large bowl. Add the coconut, tossing
everything together. Spread the coconut onto a lined baking sheet and bake at
325F for 7-8 minutes, until golden brown. Remove from the oven. It'll crisp up
as it cools.
4 If using bacon: Cook the bacon on a pan until crispy. Then place on a paper
towel.
5 Add the onion to the pan and cook for 5-6 minutes, until it softens. Then add in
the garlic.
6 Whisk the dressing ingredients together. Pour over the onions and cook for
another 1-2 minutes until it starts to reduce. Turn off the heat.
7 Add the potatoes to the pan and gently toss, being careful to not mash them. If
using real bacon, add it now, folding it in. If using coconut bacon, I recommend
waiting until you're serving to add it to keep it crunchy!
8 Top with parsley and serve immediately!

Vegan German Potato Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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