Vegan Potato Salad North German Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
For the salad:
- 1 ½ kg potato (s), waxy
- 1 large onion (s)
- 5 pickled cucumber (s)
For the dressing:
- 2 cloves garlic)
- 10 tablespoon cucumber water
- 0.5 ½ cup soy cream (soy cream cuisine)
- 3 dashes lemon juice
- 2 tablespoon mustard
- 0.5 teaspoon ½ coriander, dried
- 1 teaspoon pepper, white
- 1 teaspoon dill
- salt
Print Recipe
Pin Recipe Instructions
- Peel and boil the potatoes, then leave to cool. In the meantime, cut the onion and pickles into small cubes. Also dice the potatoes and combine with the onions and cucumbers in a large bowl.
- For the dressing, first mix the soy cream with the pickle water and the mustard, then mix in the spices, lemon juice and chopped garlic. Pour the dressing over the potatoes and mix well.
- If the potato salad is prepared the day before, the potatoes absorb the liquid from the dressing very strongly, which is why it should be added as soon as possible before serving.
- The salad contains about 270 Kcal per serving.
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