Summer is in full swing and picnics are at their peak. And what picnic is complete without potato salad? While the traditional American version contains eggs and mayonnaise, the German version contains bacon and vinegar. A combination of the two with the addition of mustard and artichoke hearts makes for a savory dish sure to satisfy your palate.
Germanesque Potato Salad
1-1/2 pounds baby red potatoes
1-1/2 pounds baby yellow potatoes
1 (13.5-ounce) can artichoke hearts marinated in water
3/4 cup imitation mayonnaise (I use Vegenaise)
4 teaspoons prepared yellow mustard
1 cup chopped celery
1/2 cup tofaken, chopped (recipe here)
1/3 cup chopped red onion
2 medium cloves garlic, minced
1 teaspoon dried dill
1/4 rounded teaspoon salt
pepper to taste
Rinse and scrub potatoes thoroughly then cut into 1 inch pieces. Place in a large pot of water and bring to a boil over high heat. Boil for approximately 5-10 minutes, or until potatoes are tender when pierced with a fork. Drain and discard liquid, then rinse potatoes with cold water and set aside until completely cooled.
Meanwhile, drain artichoke hearts and squeeze out excess water. Chop and place in a large bowl along with remaining ingredients. Add cooled potatoes and gently mix until coated. Cover and refrigerate for one hour, allowing flavors to distribute.