Vegan Bavarian potato salad: Let’s make something summery and heathy

My mother’s side of the family originates from the south of Germany, because of the world war II they had to flee and the family migrated into the Ruhr valley. But the love of warmer temperatures, the love of artisan wine and homemade regional foods stayed.
So here I present you a veganised version of my mother’s famous Bavarian potato salad, which by the way is lean and healthy.

Ingrediencies
1 kg potatoes
3 shallots
½ cup chives (minced)
¼ cup vegan bacon or smoked firm tofu

Dressing
½- 1 cup vegetable broth
2 Tbsp mustard
3 Tbsp neutral oil
3 Tbsp white balsamic (or mild white vinegar with a dash of sugar)
Black pepper and salt to taste

Everything starts with the potatoes. They have to cook, to peel and to cool them down, so it can be convenient to prepare the potatoes the day before you need them. When the potatoes have reached room temperature, cut them into slices and set them aside.

Now prepare the onions. Cut them into small cubes and gently roast them until they are translucent. They should not burn or turn brown but get a more mellow and sweet taste.

If you have a vegan bacon alternative use it as directed on the package. If you use smoked tofu you have to cube it and fry it in a pan. But it is also delicious to make the salad without the bacon or tofu.

No combine the ingrediencies for the dressing. By the way, I this time used sweetend sushi vinegar and this was fine too. Then mix in the broth, but start with only a half cup, because it depends on the potato type how much liquid is required.

Now gently mix potatoes, onions, vegan bacon (if used) chives and the dressing. Let the salad stand for a minimum of an hour so the flavours can develop. After an hour, the broth should be mostly absorbed.
If you like your salad with more dressing simply double the ingrediencies. For a variation, you can add a thinly sliced half cucumber .

The salad is served best at room temperature.
Happy cooking and experimenting!