GERMAN POTATO SALAD

image MAKES 4 TO 5 SERVINGS

AS A KID, MY FAMILY AND I WOULD visit Pike Place Market on occasion, and the charming shop Bavarian Meats was always a necessary detour. It specializes in homemade sausages and European imports, but the German potato salad was what always got me: served warm with the bite of vinegar and a generous handful of fresh herbs, it’s a very far cry from the mayonnaise-laden potato salads so many of us are used to. The red potatoes are key here as they’re firm and hold their structure (no one wants a mushy potato salad). Instead of bacon, we use Field Roast Smoked Tomato Deli Slices; if you have trouble finding them, look for your favorite smoky seitan meat product instead.

2 pounds red potatoes

5 teaspoons sea salt

4 ounces Field Roast Smoked Tomato Quarter Loaf or Deli Slices

Safflower or canola oil spray

3 tablespoons safflower oil

3 cloves garlic, minced

1 large shallot, sliced

2 tablespoons sugar

⅓ cup cider vinegar

1 tablespoon Dijon mustard

6 sprigs chives, minced

Leaves from 3 sprigs parsley, minced

Leaves from 3 sprigs tarragon, roughly chopped

1 teaspoon freshly ground black pepper

1. In a large stockpot, combine the potatoes and 1 tablespoon of the salt and cover with water. Cook over medium-high heat for about 25 minutes. The potatoes should be tender and easily pierced by a fork or knife. Remove from the heat, drain, and set aside.

2. Preheat the oven to 400°F. On a parchment paper–lined sheet pan, arrange the Field Roast slices (if using the Quarter Loaf, slice into ⅛-inch-thick slices) and lightly spray with oil. Bake for 5 to 7 minutes. Remove from the oven. The Field Roast will be a little soft, but will become crispy as it cools on the sheet pan. Once cooled, remove the Field Roast from the sheet pan, roughly chop (to resemble coarse bacon bits), and set aside.

3. In a pan over medium-low heat, heat the oil and add the garlic and shallot. Sauté, stirring occasionally, until the shallot has become translucent, about 15 minutes. Lower the heat to low and add the sugar, vinegar, and Dijon. Stir until combined, then remove from heat.

4. Cut the potatoes into ¼-inch slices and place in large bowl. Add the chopped Field Roast, shallot mixture, herbs, pepper, and remaining 1 teaspoon of salt. Toss to combine.