-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Snacks
- Allergens:
- Seasons:summer
- Cuisines:
- Courses:snacks,lunch,dinner
Recipe Description
A refreshing vegan take on the classic German potato salad, tossing tender potatoes with a vibrant mustard dressing and crisp vegetables for a perfect summer side dish.
Ingredients
- 2 pounds small potatoes, boiled until tender and sliced
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup olive oil
- 1 small red onion, finely chopped
- 1 cup cucumber, sliced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Steps:
- In a large bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to create the dressing.
- Add the boiled potatoes, red onion, and cucumber to the bowl. Gently toss to coat evenly with the dressing.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Garnish with fresh parsley before serving.
Similar recipes that you might like:
PICKED
Feijoada de Portobello
Savor the rich flavors of Brazil with this unique vegan Feijoada featuring juicy Portobello mushrooms and hearty beans, slowly simmered with
PICKED
Spicy Thai Basil Tofu Stir-Fry
This Spicy Thai Basil Tofu Stir-Fry combines the aromatic essence of Thai cuisine with the healthful benefits of tofu
PICKED
Vegan Krentenbollen
Soft and sweet rolls filled with currants, a vegan take on the Dutch classic perfect for breakfast or as a snack
Birthdays, Dinner, Game Night, Lunch, Snacks, Summer | No Comments » on Vegan Potato Salad (Kartoffelsalat)