Vegan Kartoffelsalat (Potato Salad)
A classic German potato salad made vegan with a creamy, tangy dressing. This version uses sunflower seed butter to replace the richness typically provided by mayonnaise, while keeping it completely nut-free.
Ingredients
- 2 lbs Potatoes (Yukon Gold)
- 1/2 cup Vegetable Broth
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Sunflower Seed Butter
- 1 tbsp Dijon Mustard
- 1/4 cup Red Onion
- 2 tbsp Fresh Parsley
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- 1Boil the potatoes until tender, about 20-25 minutes. Let cool slightly, then peel and slice.
- 2In a bowl, whisk together the vegetable broth, apple cider vinegar, sunflower seed butter, and Dijon mustard.
- 3Add the sliced potatoes, red onion, and parsley to the dressing. Season with salt and pepper.
- 4Toss gently to combine. Serve warm or cold.
Substitutions
Mayonnaise → Sunflower Seed Butter
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.