-
15
minPrep Time -
15
minCook Time -
30
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,spring
- Cuisines:
- Courses:dinner,lunch,brunch
Recipe Description
A creamy, tangy potato salad with crisp vegetables, perfectly enjoyed as a cooling side dish for any meal.
Ingredients
- 1 carrot, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup sweet corn
- 2 tablespoons vegan mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
Steps:
- Boil the potatoes until tender, drain well.
- While still warm, mash the potatoes lightly, leaving some chunks for texture.
- Blanch the carrot slices in boiling water for 1 minute, then cool under cold water and drain.
- Mix the potatoes, carrot, cucumber, and sweet corn in a large bowl.
- In a small bowl, mix the vegan mayonnaise, rice vinegar, sugar, salt, and pepper.
- Chill in the refrigerator for at least an hour before serving.
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