-
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
Vegan Waterzooi
A light and refreshing vegan version of the classic Belgian stew, Waterzooi, made with a variety of spring vegetables and tofu in a creamy
PICKED
Vegan Blini
Embark on a culinary adventure with these exquisite Vegan Blini, where traditional Russian elegance meets modern, plant-based dining.
PICKED
Spring Vegetable Paella
This vibrant spring vegetable paella boasts a medley of fresh seasonal produce paired with aromatic spices, creating a delightful vegan feast.
Birthdays, Dinner, Game Night, Lunch, Snacks, Summer | No Comments » on Vegan Potato Salad (Kartoffelsalat)