Best German Potato Salad Vegetarian Recipes

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GERMAN POTATO SALAD (VEGETARIAN)



German Potato Salad (Vegetarian) image

Make and share this German Potato Salad (Vegetarian) recipe from Food.com.

Provided by MysticEve

Categories     Potato

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 8

3 1/2 lbs Red Bliss potatoes or 3 1/2 lbs yukon gold potatoes
3/4 cup canola oil
1/2 cup seasoned rice vinegar (if using unseasoned, add 1/2 tsp sugar)
1 medium red onion, thinly sliced
1 teaspoon salt (to taste)
1 teaspoon fresh ground black pepper
1/2 cup parsley, chopped
1 teaspoon paprika (smoked Spanish preferred)

Steps:

  • In a large pot of salted water over medium-high heat, add the potatoes. Bring to a boil and cook until fork-tender, 25 to 35 minutes.
  • Drain the potatoes in a colander and peel while they are as hot as you can handle.
  • Cut one-third of them into 1/2 -inch-thick slices directly into a large resealable food storage container.
  • Drizzle one-third of the oil over them, then one-third of the vinegar.
  • Top the potatoes with one-third each of the onions, salt, pepper and parsley, in that order. Repeat the process twice.
  • Sprinkle the salad with the paprika.
  • Cool to room temperature, then cover and refrigerate at least overnight.
  • Turn the container over for several hours so the juices permeate the potatoes.
  • When ready to serve, bring the potato salad to room temperature and serve with a slotted spoon.

Nutrition Facts : Calories 656.2, Fat 41.6, SaturatedFat 3.2, Sodium 658.7, Carbohydrate 66.9, Fiber 7.8, Sugar 6.4, Protein 8.2

VEGETARIAN GERMAN POTATO SALAD



VEGETARIAN GERMAN POTATO SALAD image

Categories     Potato     Side     Vegetarian

Yield 8

Number Of Ingredients 9

2 lbs potatoes
2/3 cup vinegar
2/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1 scallion, finely chopped

Steps:

  • Dice potatoes and cook in boiling water until tender. Set aside. In a large pan, cook vinegar, water, sugar cornstarch and mustard on high heat until it comes to a boil. Reduce to simmer and stir until thickened. Add potatoes, salt, pepper and scallions. Mix carefully to prevent mashing the potatoes.

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