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Vegan Potato Salad – Czech Style
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Vegan Potato Salad – Czech Style

vegan potato salad
RatingDifficultyBeginner

As we move towards the Summer Holidays I plan to highlight some delicious, affordable and easy to cook picnic and BBQ recipes. This is part three from a series of vegan picnic ideas from Louise Palmer-Masterton , who is the founder of multiple award-winning restaurants Stem & Glory.

The first in this series was a delicious Vegan BLT and the recipe can be found here.

The second recipe in the series was a delicious Vegan quiche and the recipe can be found here.
The third recipe in the series was this amazing vegan egg mayo sandwich and the recipe can be found here.

Part four is this interesting Czech style Vegan potato salad, so if you want to cook something that is part of an award-winning restaurants menu, now is your chance!

When Stem and Glory first opened the doors to their first restaurant, they had a Czech Chef. Soon after they were introduced to this recipe and it has become a staple item since. If you want to add an interesting twist to your normal potato salad, then look no further. Plus a bonus, it is vegan too.

vegan potato salad
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Vegan Potato Salad
 200 g Diced Potato
 300 g Diced Mixed Root VegetableCarrots, parsnip, celeriac etc.
 100 g Peas(if using frozen, defrost in boiling water)
 2 tbsp Chopped Gherkins
 1 tbsp Finely Chopped Parsley
 1 Small Red OnionVery finely chopped
 60 ml Vegan Mayo
Vegan Potato Salad
1

Cook the potatoes and root vegetables in boiling salted water for 5-6 mins. Drain and allow to cool.

2

Mix the gherkins, parsley, red onion and vegan mayo together in a large bowl. Add the cooled vegetables and mix well. Add more mayo according to your personal preference - the veg should be well coated but not too runny

3

If you like this recipe don't forget to follow me on Facebook, Instagram & Twitter

You can find all my delicious and affordable recipes here.

Ingredients

Vegan Potato Salad
 200 g Diced Potato
 300 g Diced Mixed Root VegetableCarrots, parsnip, celeriac etc.
 100 g Peas(if using frozen, defrost in boiling water)
 2 tbsp Chopped Gherkins
 1 tbsp Finely Chopped Parsley
 1 Small Red OnionVery finely chopped
 60 ml Vegan Mayo

Directions

Vegan Potato Salad
1

Cook the potatoes and root vegetables in boiling salted water for 5-6 mins. Drain and allow to cool.

2

Mix the gherkins, parsley, red onion and vegan mayo together in a large bowl. Add the cooled vegetables and mix well. Add more mayo according to your personal preference - the veg should be well coated but not too runny

3

If you like this recipe don't forget to follow me on Facebook, Instagram & Twitter

You can find all my delicious and affordable recipes here.

Vegan Potato Salad – Czech Style

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Part time Gardener | Part time Blogger | Dad

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