What goes best alongside a delicious vegan brat? German potato salad of course! This warm and tangy potato salad not only reminds me of childhood, but it transports me right back Germany. I'd stroll along the cobblestones streets, intoxicated by the aroma pouring out of the deli's, cafe's, and restaurants. Since going vegan, it's been the food that I missed the most, so I've finally decided to try my best at recreating a few of my favorites, starting with this simple classic side dish. I hope this potato salad dances on your palette as it did mine and inspires you to try other German comfort foods.
Ingredients
1 lb baby potatoes - boiled until fork tender
1/2 red onion - sliced thinly
1/4 c vegan mayo
2 T apple cider vinegar
1/2 lemon - juiced
1 T german mustard
1 T whole grain mustard
1-2 T maple syrup
2 T parsley - chopped plus more for garnish
Salt & Pepper to taste
Instructions
Cut the potatoes in half and boil until fork tender.
While the potatoes are cooking, slice the red onion and whisk together the remaining ingredients in a large mixing bowl.
Once the potatoes are ready and still warm, add them to the bowl and toss until coated with the dressing.
Serve warm along side a vegan brat and sauerkraut or if you want to add some smokiness, toss in some coconut bacon.