Vegan German Potato Salad


Prep: 30 minutes
Cook: 30-45 minutes
Yield: 8 servings

This potato salad is very low in fat but still creamy. The vegan mayo is made of silken tofu and chickpeas. All you have to do is a add potatos, apples, onions and a jar of pickled cucumbers. And that’s it!

Ingredients

Potato Salad

Vegan Mayo

Preparation

Potato Salad

  1. Peel cooked potatoes and allow to cool in the refrigerator overnight (or at least for 5 hours).
  2. Dice the potatoes and put in a huge bowl. Add diced apples, pickles and diced onions.

Vegan Mayo

  1. Place all ingredients for vegan mayo into a food processor and blend.
  2. Mix Low-Fat Vegan Mayo with the potato salad.
  3. Sprinkle chives over the potato salad.

Katja Meier is a trained dietician and teaches dietetics and nutritional medicine. She is the recipe-creator behind Breakfast with Flowers (www.breakfastwithflowers.com), a blog dedicated to whole-some, plant-based breakfast recipes featured by edible flowers. She holds a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. Follow her on Instagram @breakfastwithflowers
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