Vegan Kartoffelsalat
A classic German potato salad made entirely from plants. Creamy, savory, with a slightly sour and refreshing combination of vinegar and herbs. No eggs or animal mayonnaise, suitable for vegan diets
Shared by Max
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 800 grams of potatoes, choose the type that doesn't fall apart easily when boiled.
- 1/2 small onion, finely sliced
- 2 stalks of celery, thinly sliced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon of warm potato boiling water
- 3 tablespoons olive oil or canola oil
- 1 teaspoon dried mustard seeds or 1/2 teaspoon mustard powder
- Salt and pepper to taste
- 3 tablespoons plant-based mayonnaise for a thicker, creamier version (optional)
👩🍳 Instructions
- 1
Boil the potatoes: wash the potatoes thoroughly, boil them with the skin on until they are soft but not mushy (about 20-25 minutes). Remove, peel while warm, then cut into rounds or dice according to taste
- 2
Make the marinade: combine the vinegar, warm potato water, oil, mustard powder, salt, and pepper. Stir well until well combined.
- 3
Mix everything together: pour the seasoning over the potato pieces while they are still warm so the seasoning is better absorbed. Add the onion and celery, stir gently so the potatoes don't break down
- 4
Rest: Let it rest for at least 15-30 minutes to allow the flavors to meld. If desired, add vegetable mayonnaise and parsley just before serving.
- 5
Serve: can be eaten warm or cold, the taste is still delicious