Yes, that’s right, I went there. This double carb, deliciousness is something everyone should try! Vegan German Potato Pasta Salad is easy to make and one of the tastiest potato or pasta salads of all time. The combination of warm German potato salad tossed with pasta is comforting, tangy, and undeniably unique. I wanted to get this recipe ready for everyone to make before the 4th of July, so you can share at all your cookouts!
What You Need For This Potato Pasta Salad:
- Red Potatoes: Cut into small cubes.
- Pasta: Any short type of pasta will work.
- Soy Curls, Soy Sauce, Liquid Smoke, Maple Syrup, Paprika: To make the vegan bacon.
- Apple Cider Vinegar, Olive Oil, Dijon, Sugar, Garlic: To make the sauce for the salad.
- Fresh Parsley: To finish it off.
This vegan German potato pasta salad is the best of both worlds. We all need a potato salad and pasta salad this summer! Is the ultimate combination. It is served warm, and all the flavors combined are amazing. The tang from the vinegar and mustard, the smokiness of the “bacon”, the sweetness from the sugar. It is hard to stop eating, so it is a good thing that this recipe makes a lot. You’ll want to share with people you love, because it is that good!
Why Should You Make This Vegan Summer Side Dish?
- It is so easy to make!
- This is one of my new favorite cookout sides.
- This potato pasta salad is the best of both worlds!
- Double carbs? Absolutely.
- This recipe makes a large amount and is great for a party.
Vegan German Potato Pasta Salad
For The Salad
- 1 1/2 Pounds Red potatoes, small cubes
- 8 Ounces Pasta, gluten-free or regular
- 4 Tablespoons Olive oil + more as needed, divided
- 1/3 Cup Apple cider vinegar
- 4 Cloves Garlic, chopped
- 1 Tablespoon Dijon mustard
- 2 Tablespoons Organic cane sugar
- 1/2 teaspoon Salt
- Pinch of Black pepper
- 1/2 Cup Fresh Parsley, chopped
- Start by soaking the soy curls according to package directions. Drain, then squeeze as much liquid out of them as you can with your hands.
- Chop the soy curls into small pieces, then put them in a dry bowl. Pour the soy sauce, liquid smoke, maple syrup and paprika over the soy curls. Toss to coat and let them sit while you prep the rest.
- Cook the pasta according to cooking directions. Drain when al dente.
- Add the diced potatoes to a pot of cold water. Add a few pinches of salt to the water. Bring the pot to a boil, then boil the potatoes for 10 to 12 minutes or until they are tender. Drain.
- Now, heat 2 tablespoons of olive oil on medium high in a large non-stick skillet.
- Add the soy curls with all the liquid to the skillet. Sauté, reducing heat as needed until the soy curls are brown and firm. About 5 to 7 minutes.
- Remove the soy curls from the skillet and put into a bowl, set aside.
- Now, add the remaining 2 tablespoons of olive oil to the skillet. Then pour in the apple cider vinegar, garlic, mustard, sugar, salt and pepper. Stir to combine everything and heat on medium low.
- Let the sauce simmer for a minute, then add the potatoes, pasta, soy curls and parsley to the skillet. Then toss to combine everything.
- Taste and adjust seasonings, adding more of anything that you need.
- Serve immediately, warm.