Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ina Garten German Potato Salad Recipe

Ina Garten German Potato Salad Recipe

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Side
  • Method: Boiling
  • Cuisine: German

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

 
  1. 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.
  2. 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.
  3. 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.
  4. 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.