Potato Salad
A lukewarm potato salad with stock, vinegar and mustard – the easy side for anything off the grill.
- Prep time
- Prep time: 15 min
- Cook time
- Cook time: 20 min
- 4 servings
- 4 servings
- Difficulty
- Easy
In mangia you always cook like this – ad-free, with timers, step by step. Get mangia free
Ingredients
- Potato800 g
- Onion1 piece
- Vegetable stock150 ml
- Vinegar3 tbsp
- Mustard1 tbsp
- Vegetable oil3 tbsp
- Chives0.5 bunch
Preparation
- 1
Cook the potatoes in their skins for about 20 min until soft. Peel them and slice them while warm.
- 2
Finely chop the onion and mix the stock, vinegar, mustard and oil into a marinade.
- 3
Pour the marinade over the warm potatoes and toss them carefully.
- 4
Let the salad rest for 15 min and scatter it with chives.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
Im Juni haben Kartoffel und Zwiebel hier Saison — frischer und meist günstiger als importiert.
Why cooking in season pays offRein pflanzlich und mit 3 verschiedenen Pflanzenarten zahlt dieses Gericht direkt auf das Ziel von 30 Pflanzen pro Woche ein.
Why 30 plants a week?Ganz ohne Fleisch oder Fisch — eine durchschnittliche Mahlzeit in Westeuropa kommt auf rund 60 g.
How mangia shows your balanceSo viel zu diesem Gericht — wie sich deine ganze Woche summiert (Pflanzen, Fleisch, Saison), zeigt dir die mangia-Bilanz, ganz ohne Zählen.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
You might also like
Tasty? Take it with you.
Save recipes from anywhere on the web, from cookbooks or a photo in mangia — ad-free, with meal planning and shopping lists. Free.
Get mangia free