Description
A hearty, warm German-style potato salad with tender red potatoes, tangy mustard-vinegar dressing, and smoky crispy bits (pork-free version). Perfect for barbecues or family meals with rustic charm and bold flavor.
Ingredients
2 pounds small red potatoes, halved
3 tablespoons apple cider vinegar
2 tablespoons grainy mustard
1 tablespoon sugar
4 cups fat-free or non-dairy sour cream
10 baby carrots, halved
1 small yellow onion, finely chopped
1 teaspoon smoked paprika
1/2 teaspoon celery seed
Salt and pepper to taste
2 cups crispy halal-friendly turkey bacon pieces or roasted chickpeas
Instructions
Combine potatoes with 2 tablespoons vinegar in a pot, cover with water, and bring to boil. Simmer 10-12 minutes until fork-tender but still firm
Caramelize onion in pan over medium heat until golden (8-10 minutes)
Mix mustard, sugar, remaining vinegar, sour cream, paprika, celery seed, salt, and pepper in a bowl until smooth
Mash 2-3 tablespoons dressing with potatoes to lightly coat (add 2-3 Tbsp additional vinegar if desired)
Fold in remaining dressing, carrots, caramelized onions, and crispy turkey bacon or chickpeas
Adjust seasoning and refrigerate for rich flavor development (minimum 30 minutes before serving)
Notes
Use must-hassle red potatoes with skins on for best texture
Dressing can be made 1 day in advance
Traditionally served warm or at room temperature, not hot
For vegan version: omit sour cream and use roasted chickpeas as crunchy topping
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Boiling, Simmering, Slow Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg