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0
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minReady in -
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210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:
- Seasons:summer,spring
- Cuisines:
- Courses:lunch,dinner
Recipe Description
This Classic German Vegan Kartoffelsalat is an adored recipe crafted without the traditional mayo but with an olive oil and vinegar base, delivering a tangy twist to the creamy potatoes. With added freshness from cucumber and a subtle bite from red onions, it’s an ideal dish for warmer seasons or festive gatherings.
Ingredients
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 3 tbsp olive oil
- 2 tbsp white vinegar
- 1 tsp mustard
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Steps:
- Boil potatoes until tender, drain and let cool.
- Mix olive oil, vinegar, mustard, and seasonings in a large bowl.
- Add cooled potatoes, red onion, and cucumber to the dressing and mix gently.
- Garnish with chopped parsley before serving.
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Dinner, Easter, Lunch | No Comments » on German Vegan Kartoffelsalat