Potato Salad

Preparation: 30 mins
For one bowl


    • 500 g potatoes
    • 5 small pickled cucumbers
    • Salt


    • 1/2 onion
    • 1 tbsp. vegan butter
    • 125 ml vegetable broth
    • 6 tbsp. pickled cucumber water
    • 3 tbsp. apple cider vinegar
    • 3 tbsp. rapeseed oil
    • 1/2 tsp. salt
    • 1/2 tsp. sugar
    • pinch of pepper


    • Peel the potatoes. Place in a saucepan and cover with 1.5 liters of cold water. Add 2 teaspoons of salt. Bring to a boil with the lid on and simmer for 20 minutes until the potatoes are cooked. Then drain and leave to cool.
    • Cut the potatoes and pickled cucumbers into even, thin slices. Place everything in a bowl.
    • To make the dressing, sauté the onions in vegan butter over low heat until translucent. Then add all the other ingredients for the dressing and bring to the boil. Then remove from the heat.
    • Pour the dressing into the bowl over the potatoes and gherkins and give everything a good stir. Mash the potatoes lightly with a fork to mix them even more with the dressing.
    • Cover the bowl with a lid or cling film and let it stand for at least 2 hours. The potato salad tastes best the next day.

About this recipe

For nothing else there are probably so many different recipes as for potato salad. Every region and every family prepares it differently. This vegan potato salad is based on finely balanced vinegar, spices and vegetable broth.

You might also like this