German Potato Salad (Vegan)
This warm German Potato Salad has crunchy onions and celery, fresh parsley, green onion, and a tangy dressing. We're leaving the bacon out in this version but don't worry, there's a secret ingredient to provide that smokiness 😉. It's a great side dish to bring to parties, cookouts, and potlucks.
Ingredients
- 2 lbs red potatoes (scrubbed clean and cut into ½" cubes)
- 3-4 cloves garlic (smashed)
- ¼ cup white distilled vinegar
- 2 tbsp water
- 1½ tbsp coconut sugar
- ½ tbsp dijon mustard
- ¼ tsp smoked paprika
- 1 tbsp cooking oil
- ½ yellow onion (diced; about ¾ cup)
- 4-5 stalks celery (diced; about ¾ cup)
- 1-2 green onion (thinly sliced)
- 3-4 tbsp fresh parsley (chopped)
- Salt and pepper (to taste)
Directions
- 1
Add potatoes, garlic, and a generous amount of salt (about 2 tbsp) to a large pot. Cover with 1" cold water and bring to a boil. Then turn the heat down so it's at a rolling simmer. Cook until fork tender, about 10-15 minutes total. You want the fork to be able to pierce the potatoes with little resistance but make sure the potatoes aren't crumbling. Then drain the potatoes.
- 2
Pick out the garlic cloves and finely mince. Transfer potatoes to a large mixing bowl and set both aside.
- 3
Whisk together vinegar, water, sugar, mustard, paprika, 1 tsp salt, and ¼ tsp pepper. Set the dressing aside.
- 4
Heat oil over medium-high heat in the same pot. When hot, add onion and celery with a pinch of salt. Cook for 2-3 minutes or until onion starts to get translucent on the edges, stirring occasionally. Add garlic and dressing, making sure to get all the sugar and spices. Simmer for 1 minute.
- 5
To the warm potatoes, add the cooked veggies with all the liquid, green onion, and half the parsley. Gently mix together and then let sit for at least 5 minutes so potatoes can absorb the dressing, tossing every few minutes. It's best to do this while the potatoes are still warm.
- 6
Garnish with remaining parsley and season to taste. Serve hot or warm.