Recipes

German Potato Salad

IMG_5967One of my favorite holidays that we celebrate in October is Oktoberfest – although it’s celebrated primarily in September in Germany. We actually have a kitschy “German” town in North Georgia – Helen, GA – that is Oktoberfest central during September & October.

Kirk and I  typically plan a weekend trip with friends to Helen to enjoy the festive atmosphere, Dirndl & Lederhosen, & heavy German food.  This year we won’t be able to enjoy an entire weekend, but we are planning on a day trip to soak up the sights. Now if only we could find Field Roast “Sausages” in Helen – that would complete the experience for me! 🙂

 

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2010 Oktoberfest Weekend

Many of the traditional Oktoberfest favorites aren’t quite vegan-friendly. At least they weren’t until I got my hands on them. 🙂 Our Oktoberfest Feast this evening was full of traditional flavors and much healthier than normal!

It started with Mama Pea’s Soft Pretzel recipe:

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Even going into the oven, these looked amazing. I was so excited that I made these – an added bonus to cooking at home. 🙂

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Then add some German Potato Salad, Sausage, Sauerkraut, Field Roast Smoked Apple Sage “Sausages” & whole-grain mustard to round out the meal:

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And now the potato recipe to help you re-create this for at home! Don’t forget to make Mama Pea’s Pretzels to complete the meal!

German Potato Salad
Recipe Type: Side
Cuisine: german
Author: Heather Blackmon
Ingredients
  • 1½ pounds red potatoes, cut into 1/8-1/4 inch slices
  • 8 slices smoked tempeh, cut into 1/2-inch pieces
  • ½ cup onion, diced
  • ¼ cup red bell pepper, diced
  • ¼ cup cider vinegar
  • 2 teaspoons sugar
  • ⅔ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon parsley
Instructions
  1. Steam potatoes, covered, 15 minutes (or until fork-tender).
  2. In a medium skillet coated with cooking spray, sauté tempeh in over medium heat until starting to brown. Add onion & bell pepper, sauté until tender & starting to brown.
  3. In a small bowl, combine vinegar, sugar, salt, and black pepper. Add the potatoes, tempeh, onion, bell pepper; toss gently to coat.
  4. Cover and marinate for at least 1 hour (the longer the more the flavors will combine). Add parley when plating for color.