Description
Ina Garten’s German Potato Salad is a delightful variant of the traditional German dish. Unlike the typical creamy potato salads, this version boasts a warm, vinegar-based dressing that enhances the earthy flavors of the potatoes. Packed with crispy smoked tempeh, fresh herbs, and a touch of mustard, it’s a robust salad that serves up bold flavors and textures.
Ingredients
- Potatoes: 3 pounds of small red potatoes, cut into halves
- Smoked Tempeh: 10 slices, chopped (as a substitute for bacon)
- Onion: 1 large, finely chopped
- Vinegar: 1/3 cup of apple cider vinegar
- Sugar: 2 tablespoons
- Mustard: 2 tablespoons of Dijon mustard
- Broth: 1 cup of vegetable broth (instead of chicken broth)
- Herbs: 1/4 cup of fresh parsley, chopped
- Seasoning: Salt and freshly ground black pepper to taste
Instructions
- Boil the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and set aside.
- Cook the Smoked Tempeh: In a large skillet, cook the smoked tempeh over medium heat until crisp. Remove tempeh and set aside on a paper towel to drain.
- Prepare the Dressing: In the residual tempeh oil, sauté the chopped onion until translucent. Add vinegar, sugar, and mustard, stirring to combine. Pour in the vegetable broth and bring the mixture to a boil. Stir in the cooked tempeh.
- Combine and Serve: Toss the warm potatoes with the dressing, fresh parsley, and season with salt and pepper to taste. Serve warm or at room temperature.