Vegan, Low-Fat Potato Salad

Potato salad is a cornerstone of German, and generally Central European cuisine. Cooked potatoes and other roots, pickles, onions and some fatty dressing that keeps them together is a very good way to fill-up in a cold winter day.

I love potato salad, but not the post-meal sleepiness, which have lead me to play a bit with the ingredients, create a soy yogurt based dressing that will give maximum flavor with much less calories.

4 medium potatoes, cooked in their peel
2 medium carrots
1/2 cup peas, cooked
3 pickled gherkins in brine
1 small onion
1/2 cup unsweetened soy yogurt
1/2 tablespoon hot dijon mustard
2 tablespoon pickle brine
ground black pepper

Start with cooking the carrots and potatoes until soft. Around 20 minutes. Peel the potatoes and carrots and dice. Large bitable potato dice and smaller carrot dice. The onion and pickles should be finely chopped, as fine as it goes.

Mix all the veggies and dressing ingredients in a bowl. Mix until the dressing equally covers everything. Let it stand in the fridge for a least an hour before serving.


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