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Warm vegan baked potato salad

Potato salad, but less ordinary? Try it with baked potatoes! Vegan, gluten-free, delicious and ideal for grilling.
Warmer veganer Ofenkartoffelsalat
Warm vegan baked potato salad
  • Prep Time15 min
  • Cook Time13 min
  • Total Time28 min
  • Cuisine
    • German
  • Course
    • Salad

INGREDIENTS

FĂĽr 4 Personen

  • 1 kg early potatoes
  • 1 tbsp olive oil
  • 150 g bedda Greek Style plain + 2 tbsp. of the brine
  • 1 red onion, thinly sliced
  • 3 tablespoons of crispy fried onions
  • 1 small bunch of chives
  • 200 g bedda mayo
  • 200 g vegan yogurt
  • 2 tsp mustard
  • 2 chopped garlic cloves
  • 1 tbsp lemon juice
  • 2 tbsp Sweet Pickle Relish
  • Spices salt, pepper

INSTRUCTIONS

1

Boil the potatoes in salted water for 5-10 minutes until they are soft but still slightly firm to the bite. Then drain and leave to cool.

2

Prepare the dressing in a large salad bowl. To do this, mix together bedda mayo, yogurt, mustard, garlic, lemon juice, relish, bedda Greek Style plain’s brine and a pinch of salt and pepper.

3

Add the diced bedda Greek Style, sliced red onion, fried onions and chives to the dressing.

4

After cooling, cut the potatoes into halves. Then rub the potatoes with olive oil and sprinkle with salt and pepper. Then place the potato halves cut side down on a baking sheet lined with baking paper and place on the middle rack in the oven. Grill for about 5 minutes, flip and grill again for 3-5 minutes until browned and crispy. Depending on the size of the grill, do not put all the potato halves on at the same time, but one at a time.

5

Add the baked potatoes to the salad bowl and mix everything well. Serve either still warm or chilled.