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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.