Vegan Warm German Potato Salad

4-6 Large russet potatoes, cut into pieces (or 10-12 red potatoes if available)

1 large onion, chopped

2 teaspoons sugar

Oil for cooking

Salt and pepper to taste

Fresh chopped chives or parsley

Bac-os, or other vegan bacon substitute for garnish

Dressing:

1 1/2 cups apple cider vinegar

1 1/2 cups water

1/2 cup sugar

1/4 cup grapeseed or olive oil

3-4 tablespoons coarse, grainy mustard (I used Inglehoffer grainy mustard)

1 teaspoon celery seed

salt and pepper to taste

Add potato pieces to a cold, salted pot of water. Bring to a boil.  Boil for ~5-8 minutes, or until potatoes are almost fork tender, but falling apart.  Note that potatoes should be just a little undercooked as they will continue to cook from retained heat after they are drained. Drain potatoes and set aside.

In a dutch oven or large heavy bottom pot on medium to medium high heat, caramelize chopped onions with 2 teaspoons sugar until a deep caramel color is achieved.  Be patient.  This may take 20 minutes or so.  Do not allow the onions to burn.  Watch and stir continuously.

To the caramelized onions, add the vinegar, water, 1/2 cup sugar, 1/4 cup oil, grainy mustard, celery seed, salt, and pepper.  Bring mixture to a boil.  Then reduce to low.  Add potatoes and chopped chives/parsley to dressing.   Allow potatoes to absorb the dressing.  The dressing will thicken as the potatoes absorb liquid and release some of its starches into the liquid.

Serve warm with garnishes of fresh herbs and vegan bacon bits.

Consider serving with vegan bratwurst or  tofurky beerbrats and sauerkraut.