Vegan Oil-free German Potato Salad
This is a light and tangy potato salad that will be a favorite at all your summer gatherings. It's quick and easy to make and travels well.
Ingredients
- 2 lbs baby potatoes red and gold work well
- 1/2 cup sweet red onion diced
- 1 cup celery diced
- 1 tsp smoked paprika optional
Dressing
- 1/4 cup apple cider vinegar
- 3 tbsp maple syrup, sugar or other sweetener
- 1 tsp salt optional
- 1/4 tsp ground black pepper optional
- 1-2 tbsp whole grain Dijon mustard
Instructions
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Cook your potatoes until they are fork tender, but not too soft. There should be some resistance when you slide the fork in. Set aside to cool.
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Chop the celery and onion. Set aside.
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Mix all dressing ingredients together and whisk until everything is incorporated. If using sugar, you might need to warm this in the microwave for a few seconds until the sugar dissolves. Set aside.
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When potatoes are cool enough to handle, cut in half or quarters. Add them to a serving bowl and add the celery and onions. Toss gently to get the onions and celery distributed.
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Whisk the dressing well and pour over the potatoes. Toss gently.
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Sprinkle with smoked paprika...a little or a lot!
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Serve at room temperature or chill in the refrigerator before serving.
Recipe Notes
- You can substitute slice green onions for the red onions.
- Try different mustards!
- Add your favorite vegan bacon, like tofu bacon, tempeh bacon, mushroom bacon...you get the idea.