Description
A Vegan German Potato Salad with smoky carrots instead of bacon, and a tangy vinegar based dressing. Perfect for McDougall, MWL, or even a Mary's Mini.
Ingredients
Scale
- 24oz Baby Red Potatoes, quartered (about 3 cups)
- 1/2 large Red Onion, diced (about 1 cup)
- Carrot Bacon, at least 5-6 strips (recipe follows)
- 2-3 Green Onions, chopped
- 1 Tbs Fresh Dill, finely minced
Carrot Bacon & Marinade
- 1 large Carrot, thinly sliced into strips
- 1/4 cup Soy Sauce, low sodium
- 1 Tbs Maple Syrup
- 1 Tbs Molasses
- 2 tsp Liquid Smoke
- 1/2 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- 1/8 tsp Black Pepper
Dressing
- 1/4 cup Red Wine Vinegar
- 1 Tbs Maple Syrup
- 2 tsp Stoneground Mustard
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Whisk marinade together, and cut the carrot into thin strips. Cover the carrot slices with the marinade and set aside for at least 30 min to an hour to soak.
- Wash and chop the potatoes into even sized pieces, about 3/4" to 1".
- Stovetop: Place chopped potatoes in pan and cover with 1-2" of water. Boil until just fork tender. (about 10 minutes)
- IP Instructions: Place trivet in IP bottom and add potatoes and 1 cup water. Cook on MANUAL for 4 minutes and then quickly release the pressure.
- Drain and rinse potatoes with cold water. Set aside.
- Lay carrot slices onto a parchment-lined baking sheet and bake at 400 degrees F for 15 min. Flipping halfway through.
- Saute onion in either a few tbs of water, veg broth, or leftover marinade until softened. Once carrots are done, chop and add to onions. Stir and simmer on low heat for about 1 minute.
- Fold in potatoes and stir gently to mix.
- Remove from heat, whisk together the dressing, and add to potatoes along with green onions and dill.
- Mix gently and serve warm.
- Season with salt and pepper if needed.