-
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.
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Birthdays, Dinner, Game Night, Lunch, Snacks, Summer | No Comments » on Vegan Potato Salad (Kartoffelsalat)