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Vegan German Potato Salad

Vegan german potato salad is a plant-based spin on the classic. It's made with a base of oil and vinegar, and no mayonnaise, making it a great potato salad for those who don't enjoy mayo. It's easy to throw together and makes a great side for any meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, dinner, Side Dish, Snack
Cuisine American
Servings 3

Ingredients
  

  • 2 lbs baby potatoes (I used red)
  • 1 small yellow onion, diced
  • 1/3-1/2 cup coconut bacon or 7-8 slices regular bacon, crumbled
  • 3 garlic cloves, minced

Dressing

  • 1/3 cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 3 tbsp honey or maple syrup
  • 1 tsp sea salt

For serving

  • fresh parsley

Coconut bacon

  • 1 cup large coconut flakes
  • 1/2 tbsp avocado oil or olive oil
  • 1 tbsp liquid aminos or coconut aminos *can sub soy sauce
  • 1/4 tsp liquid smoke
  • 1/2 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • pinch sea salt & pepper

Instructions
 

  • Bring a large pot of water to a boil. Scrub and wash the potatoes. Once th water is boiling, add the potatoes. Reduce the heat to medium and cover the pot with a lid, allowing the potatoes to simmer until fork tender, 15-20 minutes.
  • Drain the water, leaving the potatoes in the pot to cool. Once cool to touch, cut the potatoes in half or quarters, whatever you prefer.
  • If using coconut bacon: While the potatoes are cooking, make the coconut bacon by mixing together the seasoning in a large bowl. Add the coconut, tossing everything together. Spread the coconut onto a lined baking sheet and bake at 325F for 7-8 minutes, until golden brown. Remove from the oven. It'll crisp up as it cools.
  • If using bacon: Cook the bacon on a pan until crispy. Then place on a paper towel.
  • Add the onion to the pan and cook for 5-6 minutes, until it softens. Then add in the garlic.
  • Whisk the dressing ingredients together. Pour over the onions and cook for another 1-2 minutes until it starts to reduce. Turn off the heat.
  • Add the potatoes to the pan and gently toss, being careful to not mash them. If using real bacon, add it now, folding it in. If using coconut bacon, I recommend waiting until you're serving to add it to keep it crunchy!
  • Top with parsley and serve immediately!

Notes

Store leftovers in an air-tight container in the fridge. Reheat prior to eating or enjoy cold!
Keyword healthy side dish, no mayo, potato salad, potatoes, vegan bbq sides, vegan potato salad