Eosinophilic Esophagitis Friendly Vegan German-Style Potato Salad with Dill
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Learn more āIngredients
6 servings
- 2 lb waxy potatoes (such as yukon gold or red potatoes), scrubbed
- 1 tsp salt, plus more for the cooking water
- 4 oz vegan bacon, cut into Ā½-inch pieces
Chef's tipCook the pork bacon until done rather than relying on the plant-bacon timing. For wrapped recipes, partially cook it until pliable before wrapping. - 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- Ā½ tsp black pepper
- 3 tbsp fresh dill, roughly chopped
- 3 green onions (scallions), thinly sliced
For the dressing
- 3 tbsp olive oil, divided
- ā cup apple cider vinegar
- Ā½ cup vegetable broth
- 1 tbsp whole-grain mustard
- 1 tsp dijon mustard
- 1 tsp sugar
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are tender when pierced with a knife with no resistance, 18ā22 minutes depending on size.
- 2
Drain the potatoes and let them cool just until they can be handled, about 5 minutes. Slice into 1/4-inch rounds (or halve small potatoes) and transfer to a large mixing bowl.
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