• 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 210
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. In a large bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to create the dressing.
  2. Add the boiled potatoes, red onion, and cucumber to the bowl. Gently toss to coat evenly with the dressing.
  3. Refrigerate for at least 1 hour to allow flavors to meld.
  4. Garnish with fresh parsley before serving.

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Vegor “The scientist”

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