Vegan Potato Salad with Mayonnaise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 7 large potatoes, waxy
- 130 g cucumber (s)
- 10 stalks asparagus, green
- 1 tablespoon coconut oil, creamy condition
- 130 g salad cream (vean mayonnaise)
- some salt and pepper
- some vinegar
- some olive oil
Print Recipe
Pin Recipe Instructions
- Make jacket potatoes, cook the potatoes with their skin on and then let them cool down well. You can also use jacket potatoes from the day before. Peel and slice the potatoes and mix in a bowl with salt, pepper, vinegar and oil. Let the potatoes steep a little.
- In the meantime, peel the cucumber and cut it into pieces / cubes. Wash the asparagus and cut off approx. 2 - 3 cm from the lower end. Do not peel the asparagus. Cut the sticks into thin slices at an angle.
- Fry the slices with the coconut oil in a pan for about 2 - 3 minutes over medium heat. The asparagus should still have a slight bite (you could even use it raw, a matter of taste).
- Now mix the cucumber and mayonnaise (I use the organic edecada without soy and sunflower oil) into the potatoes and season to taste. Finally, mix in the warm, fried asparagus.
- As a side dish, this portion is enough for 2 people, as a single meal for 1 person you may only cook 5 potatoes. The salad tastes very tasty even without asparagus, then use a little more cucumber.
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