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
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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.
In September, Potato and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offFully plant-based and with 3 different plant species, this dish directly counts towards the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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