Vegan Potato Salad with Classic Mustard Dressing - Simple & Quick
Are you looking for the perfect vegan potato salad that tastes like grandma's, but is completely free of animal products? As a hobby cook with a fine sense for good flavors, I present to you my favorite recipe for a wonderfully creamy, vegan potato salad with a classic mustard dressing. This dish is a true classic of German cuisine and is excellent as a healthy side dish or a light main course. The combination of waxy potatoes, a finely tuned vinaigrette made from tangy mustard, and fresh herbs makes this salad a real experience. The best part? You don't need any convenience products, just fresh, high-quality ingredients that you can find in any store. I have put the recipe together to be child's play to prepare – perfect for beginners who value healthy, plant-based nutrition. Grab your cutting board and let's conjure up something in the kitchen together; the anticipation of this hearty pleasure is almost as great as the purring of my satisfied guests when they taste the first bite. You will be surprised how quickly this soul food lands on your plate!
Ingredients
Preparation
First, wash the waxy potatoes (400 g), cook them in their skins until tender, then peel while still warm and cut into thin slices.
While the potatoes are cooking, finely dice the onion (1) and chop the fresh chives (10 g) into small rings.
For the dressing, thoroughly mix the vegetable broth (100 ml) in a small bowl with the medium-hot mustard (20 g), apple cider vinegar (15 ml), and salt and pepper (5 g).
Now slowly add the olive oil (20 ml) while stirring until a nice emulsion forms – the dressing should glide gently like a little cat on velvet paws.
Carefully mix the warm potato slices with the diced onion and the dressing so they can soak it all up.
Finally, let the salad rest for at least 20 minutes to allow the flavors to unfold perfectly, and garnish with chives before serving.
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