Hot German Potato Salad with Bacon Bits
- Prep Time: 15 min.
- Cook Time: 25 min.
- Total Time: 40 min.
- Serves: 8
- Level: Easy
Tips
This recipe tastes even better the next day. It stays nice in the fridge for several days, but freezing this dish isn’t recommended. It’s delicious served warm or cold.
Ingredients
21½ lbs. Yukon Gold potatoes, cut into same size chunks8 to 10
Edward & Sons low sodium veggie Bouillon cubes
3 tablespoons Earth Balance Buttery Spread
1 cup red onion diced
1 tablespoon & 2 teaspoons salt
2 tablespoons grainy mustard
2 tablespoons brown sugar
½ cup white wine vinegar
¾ cup broth/water reserved from potatoes after cooking
2 tablespoons Bragg or Kelly’s Nutritional Yeast
1 teaspoon Colgan hickory liquid smoke
⅓ cup green onions
⅓ cup fresh parsley
⅛ cup McCormick vegan/gluten-free Bacon Bits
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Step 1
Place potatoes in pot of cold water. Bring to a boil, add bouillon cubes and 1 tablespoon salt. Cook potatoes about 15 to 20 min. until easily pierced with knife but not too soft.
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Step 2
While potatoes are boiling, melt butter in iron skillet over med. heat. Add onion and 1 tsp. salt. Sauté onion until translucent about 6 to 7 min.
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Step 3
Add mustard to onion , stir until blended then add sugar and vinegar, mix well before adding each ingredient. Simmer 3 minutes.
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Step 4
Reserve ¾ cup water from cooked potatoes, then drain in a colander. Cover with a towel, allowing potatoes to steam 5 minutes.
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Step 5
Whisk nutritional yeast into potato water. Add to onion mixture, stirring frequently, allowing it to thicken about 5 to 7 minutes. Add liquid smoke. Simmer 3 more minutes. Turn off heat.
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Step 6
Peel potatoes and cut into smaller equal size chunks, add to skillet onion mixture and blend gently.
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Step 7
Transfer to a large container to add final ingredients for easier mixing. Add 1 teaspoon salt then fold in green onions, parsley and bacon bits. Mix gently until the ingredients are thoroughly blended. Serve warm.