Irresistible Vegan German Potato Salad (Authentic)
This is the vegan version of an authentic, classic, cold German potato salad. You can't have a BBQ or a picnic without it. Surprisingly, it is also the classic Christmas Eve meal (potato salad and sausage) as it is easy to prepare ahead of time and is generally "no fuss".This potato salad is loved by everyone!
Ingredients
Main Ingredients
- 3 lbs gold potatoes 1 sack gold potatoes at Trader Joe's
- 1.5 tablespoon salt, divided
- 14 oz vegan mayo (Follow Your Heart Original Vegenaise) about 410 mL
- 24 oz pickles, bread & butter from Trader Joe's pickles and brine
- 1 apple my favorite: Fuji
- ½-1 sweet onion
- 1-2 green onions optional
- 1 cup pickle brine (from above)
- 1 bundle fresh dill, finely chopped optional
- ½ bundle fresh Italian parsley, finely chopped optional
- ½ bundle fresh chives, finely chopped optional
For the "Egg"
- 16 oz high protein tofu (Trader Joe's) cut in small cubes
- 6 tablespoons nutritional yeast
- 2 tablespoons olive oil recommend: extra virgin, cold pressed
- 1 teaspoon kala namak
Instructions
Prepare The Potatoes
- Wash potatoes thoroughly, peel, cut larger potatoes into smaller pieces (2-4). Bring potatoes to a boil in salted water (add 2 tablespoons of salt to water). Boil until they are done (a fork can go through easily), about 30-45 minutes, depending on the size of your potatoes.
- Once potatoes are done, drain the water and let the potatoes cool down.
- While the potatoes are cooling, proceed with the other instructions and return to the potatoes once they have cooled off enough to be touched.
Prepare The Tofu (Egg Substitute)
- Preheat oven to 425 ℉.
- Drain the liquid from the tofu, press some out with a clean paper towel (gently).
- Cut tofu into small, cubes, about ½ inch.
- Mix tofu cubes with olive oil, nutritional yeast, kala namak salt.
- Bake in oven at 425℉ for about 30 minutes. Stir occasionally.
- Let cool.
Preparing The Rest Of The Ingredients
- Chop up the pickles in small pieces (about ⅜ inches) and add to a very large bowl. Do not discard the brine!!!
- Wash the apple well and leave the peel on. Cut the apple into small pieces (same as pickles, about ⅜ inches) and add to the pickles.
- Finely chop the sweet onion and add to the mix.
- If using: chop the green onion add to the mix.
Finishing The Potato Salad
- Chop up the peeled potatoes into smaller pieces and add to the mix.
- Add the pickle brine and mix well.
- If you have the time, leave everything to rest and soak up the brine. This can be 30 minutes or even over night. If you want to proceed without this step that is ok as well.
- Mix well again and then add the vegan mayo.
- Add salt to taste, about 1 teaspoon, mix well. Try the potato salad. Add more salt if needed.
- If using: mix in the dill, parsley and chives.
Video
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