Warm German Potato Salad Recipe (2024)

For the Tempeh Bacon

• Tempeh: Use an approximately 227 g package of plain tempeh.
• Soy Sauce: Use any soy sauce or substitute gluten-free tamari or coconut aminos for gluten-free.
• Maple Syrup: Use any maple syrup or substitute agave syrup.
• Oil: You can use any cooking oil such as olive oil or avocado oil.
• Liquid Smoke: Optional but helps impart a smoky flavour to mimic bacon. Liquid smoke is available in well-stocked grocery stores or online.

For the Potato Salad

• Red Potatoes: Any size of red potato is suitable. The cooking time will vary depending on size. You can also use new baby potatoes or Yukon gold potatoes.
• Vinegar: The recipe calls for apple cider vinegar but you can substitute white vinegar if needed.
• Oil: Extra-virgin olive oil is suggested.
• Mustard: Use any grainy dijon or whole-grain mustard or substitute regular dijon if that’s what you have available.
• Sugar: Use white granulated sugar.

Step 1: Marinate the tempeh.

In a shallow dish or Tupperware, combine marinade ingredients.

Thinly slice tempeh and l strips in marinade, turning pieces to coat. Marinate for 20-30 min, flipping occasionally.

Step 2: Bake the tempeh.

Preheat the oven to 425 F. Arrange the tempeh slices on a parchment-lined baking sheet.

Bake on the middle rack for 25-30 min, flipping halfway through, until dark brown and crisped.

Is it safe to heat up cold potato salad?

Yes, it is safe to heat up cold German potato salad after it’s been stored safely in the fridge.

How long does German potato salad last in the refrigerator?

You can store leftover salad in the fridge for up to 4 days. The potatoes will continue to absorb the dressing as it sits, so the salad will be drier after storing.

Can I freeze homemade German potato salad?

What can I use instead of tempeh bacon?

Is this salad served warm or cold?

Ingredients

For the Tempeh Bacon

• 227 g package tempeh
• 3 tbsp soy sauce or gluten-free tamari
• 1 tbsp maple syrup
• 1 tbsp oil
• 1 tsp liquid smoke, optional
• ½ tsp smoked paprika
• ¼ tsp garlic powder

For the Potato Salad

• 2 lbs red potatoes (978 g)
• ⅓ cup apple cider vinegar
• 3 tbsp extra-virgin olive oil
• 2 tsp grainy dijon mustard
• 1 tsp sugar
• 2 cloves garlic, grated
• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh chives
• salt and pepper

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1. Marinate Tempeh: In a shallow dish or Tupperware, combine soy sauce, maple syrup, oil, liquid smoke, smoked paprika and garlic powder. Stir to combine. Thinly slice tempeh into ¼-inch strips. Lay strips in marinade, turning pieces to coat. Marinate for 20-30 min, tossing occasionally.
2. Bake Tempeh Bacon: When nearing 20-30 minutes, preheat the oven to 425 F. Arrange tempeh slices on a parchment-lined baking sheet. Bake on the middle rack for 25-30 min, flipping halfway through, until dark brown and crisped.
3. Cook Potatoes: Place potatoes in a large pot and cover by 1 inch with cold water. Season water with salt. Bring to a boil, then reduce heat to a simmer. Simmer for 12-15 min, until just cooked through, but still slightly firm in the centre, you just don’t want them to be mushy. When you can pierce through with a sharp knife but there is still a bit of resistance in the middle, they should be done. Cooking time will vary based on size the potatoes. Drain potatoes and set aside, until cool enough to handle.
4. Make Dressing: To a large bowl add the vinegar, oil, mustard, sugar, garlic, parsley and chives. Season with salt and pepper, then stir to combine.
5. Cut Potatoes: When cool enough to handle, cut potatoes into quarters or eighths. The cut size depends on the size of potatoes being used.
6. Assemble Salad: To the bowl with dressing, add warm potatoes. It’s key that the potatoes are still warm, as they will absorb the dressing. Crumble some of the tempeh bacon over top. Gently toss to combine. Taste and season with salt and pepper. It may seem like there is excess dressing but the potatoes will continue to absorb it as you mix.
7. Serve: Serve the potato salad warm with more tempeh bacon crumbles and fresh chives over top.