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Photo of a colorful potato salad with carrot, spring onions, purple cabbage, corn, caper and delicious mustard sauce.
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In 15 minutes! Delicious potato salad with herbs, veggies and stunning mustard sauce

In 15 minutes! Delicious vegan and colorful potato salad with herbs, vegetables and stunning mustard sauce!
Course Appetizer, Salad, Side Dish, Appetizer, Salads
Cuisine Vegan
Keyword vegan, cool, fresh, carrot, cabbage, mustard, fasting, potatoes, potato salad, recipe, sauce, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 (as an appetizer or side dish)
Calories 792kcal
Author Thodoris Tibilis

Ingredients

Potato salad

  • 2 potatoes diced (approx. 3x3 cm / 1x1 in)
  • 1 carrot grated on the coarse side
  • 2 spring onions finely chopped
  • ½-1 cup purple cabbage (or white) cut into strips
  • ½ cup corn boiled
  • ½ cup capers
  • 2 Tbsp dill finely chopped

Dressing

  • 3 Tbsp olive oil
  • 3 Tbsp lemon juice
  • 1 Tbsp mustard
  • 1 Tbsp red vinegar
  • ½ tsp pekmez/grape molasses or unprocessed sugar or agave syrup
  • salt (optional)

Instructions

  • Fill about ¾ of a medium-sized pot with water and bring to boil. Optionally, add salt, ¼ tsp turmeric powder and 2 bay leaves.
  • Peel and dice the potatoes (small bite-sized pieces of approx. 3x3 cm / 1x1 in) and add them in the pot along with the corn. In 15 minutes they'll be ready.
  • While boiling, prepare the rest of the vegetables and put them in a large bowl.
  • Prepare the sauce simply by mixing all the ingredients in a food processor or, to avoid washing it, stir them with a fork in a cup.
  • By this time the potatoes and corn will have boiled. Strain them and put them in the bowl with the vegetables. Add the sauce and combine, but with gentle moves (so the potatoes don't come apart), with two spoons.
  • Enjoy!

Notes

  1. Ideally, if you have some extra time, let the potatoes and corn cool down just before mixing them with the rest of the vegetables. Do this to prevent the rest of the ingredients from "withering" from the heat of the potatoes. Especially if the potato salad stays aside for a while until you serve it. But if you are in a hurry, no problem... Nothing will have time to wither!
  2. Letting the potato salad "rest" for a few minutes, after tossing all the ingredients with the sauce, will allow the ingredients to absorb it and the flavors come together and stand out in the best way.
  3. It's perfectly stored in the fridge for 2 days.

Nutrition

Calories: 792kcal | Carbohydrates: 91g | Protein: 18g | Fat: 45g | Saturated Fat: 6g | Sodium: 2699mg | Potassium: 2394mg | Fiber: 19g | Sugar: 13g | Vitamin A: 11312IU | Vitamin C: 107mg | Calcium: 220mg | Iron: 17mg