Vegan German Potato Salad with Cucumber and Dill
A easy vegan potato salad made with cucumber, radishes and dill. This salad is seasoned with a oil and vinegar vinegarette, and so is also lower in fat than potato salads made with mayonaise.
Servings 4 people
Calories 328kcal
Ingredients
- 1 kg waxy potatoes 35 oz
- 1 white onion about 120 g/ 4.5 oz
- 150 ml vegetable broth/ stock 5 fl oz
- 1 cucumber
- 5 radishes about 100 g / 3.5 oz
- 2 tablespoon fresh chopped dill use more if you are using dried dill as the flavour is weaker
- 1 teaspoon sugar
- 4 tablespoon sunflower oil other vegetable oil
- 4 tablespoon white wine vinegar alternativley use cider vinegar
- salt and pepper
Instructions
- Wash the potatoes and then boil them with the skin on for 20 minutes in salted water.
- In the meantime, peel and finely dice the onion. Heat 2 tablespoon of sunflower oil in a pan and fry the onions until translucent.
- Pour the vegetable stock/broth into the pan and boil with the onions on medium heat for about 10 minutes.
- Remove from the heat and season with salt, pepper, sugar and white wine vinegar.
- Once the potatoes are boiled you can peel them while still warm.
- Slice the potatoes into 1 cm wide slices and place into a large salad bowl.
- Peel the cucumber and slice it in half lengthways. Cut into fine slices. Wash the radishes and cut into fine slices.
- Add the vegetables to the potatoes and pour over the warm dressing. Mix well and add in the two tablespoon of dill.
- Add salt and pepper to taste. Now leave to rest for a minimum of one hour, so the potatoes can soak up the dressing. It is ideal to leave it to rest in the fridge overnight.
Nutrition
Calories: 328kcal | Carbohydrates: 46g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 201mg | Potassium: 1297mg | Fiber: 5g | Sugar: 7g | Vitamin A: 152IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 2mg