Vegan German Potato Salad

Source

Olive oil (2 Tbsp / 30ml for sautéing onions + ¼ cup / 60ml for dressing)
Red onion, sliced (amount not specified — use 1 medium, ~150g)
White vinegar (amount not specified — use ~30ml / 2 Tbsp)
Maple syrup (amount not specified — use ~15ml / 1 Tbsp)
Dijon mustard (amount not specified — use ~15ml / 1 Tbsp)

Place baby potatoes in large pot of cold water. Add 2 tsp salt. Bring to boil.
Reduce heat and simmer ~10 minutes until just cooked through but still slightly firm in center. Don’t overcook — they’ll fall apart.
Drain and set aside to cool.
Once cool enough to handle, slice into ~½ inch / 1cm thick pieces.
Heat pan over medium heat. Add 2 Tbsp olive oil and red onion slices. Cook ~3 minutes until soft.
Add vinegar and maple syrup. Bring to simmer. Scrape pan to release onion bits.
Turn off heat. Stir in ¼ cup olive oil and Dijon mustard.
Add potato slices. Gently toss ~1 minute until well coated and potatoes absorb some dressing. Be careful not to break them.
Add spring onions, fresh dill, crispy onions, and hickory smoked salt. Gently mix.
Season with salt and pepper. Serve warm or at room temperature.

Served warm — unlike mayo-based potato salads, this is a warm/room-temp dish.
Keeps 4–5 days fridge. Bring to room temp or gently reheat before serving.
Make-ahead friendly — flavors actually improve overnight.
Smoked salt is the secret ingredient — gives that bacon-like smokiness without bacon.
Waxy potatoes work best — red potatoes or other waxy varieties hold shape. Russets will fall apart.
Fresh dill is best — if using dried, use 2 tsp.
Crispy onions add texture — can omit if preferred.
Perfect with: Vegan sausage, grilled tofu, or as a standalone main.