Try Once, You'll Always Make It: Vegan German Potato Salad
Hello dear readers! Today we will make a wonderful vegan German potato salad. The secret of this recipe lies in its rich and tangy vinaigrette sauce. Combined with fresh dill and smoked spices, this salad will add a unique touch to any table. Whether at a gathering or a daily meal, you'll want to try this salad. Let's head to the kitchen!
- 2 lb (1 kilogram) baby red potatoes
- 2 teaspoons salt
- 1 red onion (sliced)
- 2 tablespoons olive oil (for frying onions)
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 2 green onions (sliced)
- 3 tablespoons fresh dill (finely chopped)
- 4 tablespoons crispy fried onions
- 1/2 teaspoon hickory smoked sea salt
- Salt and black pepper
Place the baby potatoes in a large pot with cold water and add 2 teaspoons of salt. Bring to a boil.
Reduce the heat and simmer the potatoes for about 10 minutes until fully cooked but still slightly firm inside.
Drain the cooked potatoes and let them cool. Once cooled, slice them into half-inch thick pieces.
In a pan over medium heat, cook the sliced red onions with 2 tablespoons of olive oil until softened, about 3 minutes.
Add the vinegar and maple syrup to your pan, bring to a boil, and scrape the bottom of the pan.
Turn off the heat and mix in 1/4 cup of olive oil with the Dijon mustard.
Add the potato slices and gently mix until all potatoes are well coated with the sauce.
Add the green onions, fresh dill, crispy onions, and hickory smoked salt, and gently mix.
Finally, season with salt and black pepper to taste.
Serve warm or at room temperature.
Try Once, You'll Always Make It: Vegan German Potato Salad Cooking Tips
Be careful not to overcook your potatoes, as they may fall apart. Be patient when cooking the onions, their flavors will develop beautifully.
Nutrition Facts
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