Low-Fat 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

For 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, pickled cubed cucumbers and diced onions.
  3. Blend chickpeas with about ¼ cup chickpea liquid till smooth as possible.

For Vegan Mayo

  1. Add all other ingredients for the vegan mayo and blend.
  2. Mix Low-Fat Vegan Mayo with the other ingredients.
  3. Sprinkle chives over the potato salad.

Katja Meier is a trained dietician and teaches dietetics and nutritional medicine. Katja is a graduate of the Plant-Based Nutrition Certificate. She loves to create colorful and healthy recipes, that are easy to prepare. She shares healthy plantbased oilfree recipes at her german blog (www.healthnut.berlin) but she also shares healthy breakfast recipes daily on her Instagram.
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