Description
A tangy, slightly sweet potato salad with bold vinegar dressing and crispy vegetarian bacon. This hearty, no-mayo side feels rich but is easy to make, perfect for summer gatherings or family meals.
Ingredients
2 pounds red potatoes, left whole or cut in half
3 tablespoons white vinegar or cider vinegar
1/2 tablespoon white sugar
dash of Dijon or German mustard
12 ounces plant-based bacon substitute, diced
1 medium red onion, chopped (1 cup)
3 cloves garlic, minced
2–3 tablespoons chopped Italian parsley
Salt to taste
Chives for garnish, optional
1/4 cup vegetable broth
Instructions
Cook potatoes: Place in a pot, add water to cover by 1 inch, and salt generously. Boil for 25-30 minutes until tender but firm. Drain.
Sauté aromatics: In a large skillet, cook diced plant-based bacon over medium heat until crisp (8-10 minutes). Add onions and garlic; cook 2 minutes.
Make dressing: Stir in vinegar, sugar, mustard, and 1/4 cup vegetable broth. Simmer 5 minutes until slightly thickened.
Combine everything: Mix hot potatoes into the skillet with dressing and bacon mixture. Sprinkle with parsley. Season to taste.
Notes
Substitute red onion with yellow if needed. For halal/non-pork: use plant-based bacon or crispy tofu instead of regular bacon. Store in airtight container, up to 3 days. For sweeter versions, add extra vinegar or a pinch of honey.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 14g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg