-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
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, itβs 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.
Similar recipes that you might like:

Vegan Boodog-Inspired Mushroom Stew
Experience the warmth and richness of Mongolian culinary tradition with our Vegan Boodog-Inspired Mushroom Stew. Perfectly balanced spices and hearty vegetables.

Indian Chickpea Curry
Transport your taste buds to the vibrant streets of Mumbai with our tantalizing Indian chickpea curry.

Vegan Fried Rice
Indulge in the richness of our Classic Vegan Fried Rice, a harmonious blend of crisp vegetables and fragrant jasmine rice, tastefully seasoned with soy sauce and sesame oil.
Leave a Reply
You must be logged in to post a comment.
Dinner, Easter, Lunch | No Comments Β» on German Vegan Kartoffelsalat