This week, the recipe is a vegan remake of German potato salad. Its creamy, tangy dressing will make this dish a favorite at your house. This potato salad is served warm. Many thanks to my mom, who adapted this week’s recipe from The Part-Time Vegan by Cherise Grifoni.
Vegan German-Style Potato Salad
5 to 6 large potatoes, boiled and cooled
3/4 cup chopped onion
1 to 2 teaspoons olive oil
1/3 cup water
1/2 cup rice vinegar
1 1/2 tablespoons mustard
1 1/2 tablespoons whole wheat flour
1 teaspoon sugar or equivalent sweetener
2 or 3 green onions, chopped
salt and pepper
While onion is simmering, peel potatoes and cut into bite-sized cubes.
In a small skillet, saute onion in a small amount of water until tender. Add olive oil. Add remaining ingredients –except potatoes and green onions — to onion mixture and simmer over low heat. Stir until thickened, with no lumps.
Transfer mixture to large skillet.Add potatoes and green onions. Stir gently to combine, and simmer until potatoes are warmed through. Season with salt and pepper, as desired. You can add crumbled vegan bacon if you like. The potatoes will be easier to peel and cut if you boil and chill them the night before.