Light Potato Salad by @le.renard.et.les.raisins

40 min

4 servings

🥔

1 kg

Potatoes

🫑

1

Red bell pepper

🧅

2

Spring onions

🫘

390 g

Silken tofu

🌼

1 tsp

Mustard

🧄

1 clove

Garlic

🍯

Agave syrup

🍋

0.5

Lemon juice

🍋

Lemon zest

🍎

Cider vinegar

🫙

1 pinch

Turmeric

⚫

Pepper

🫗

4 tbsp

Neutral oil

🌿

Dill

🌿

Coriander

🧂

Salt

  1. Wash
    • Potatoes
    • Salt

    Wash the potatoes and cook them in generously salted boiling water for 20 minutes.

  2. Blend
    • Silken tofu
    • Mustard
    • Garlic

    Blend the silken tofu with the mustard, garlic, agave syrup, lemon juice, lemon zest, cider vinegar, turmeric, pepper and a pinch of salt to make the vegan mayonnaise.

  3. Pour
    • Neutral oil

    While blending, pour in the neutral oil in a thin stream.

  4. Place

    Place the mayonnaise in the fridge while you finish the recipe.

  5. Wash
    • Red bell pepper
    • Spring onions
    • Dill

    Wash all the vegetables and herbs and cut them into small pieces, cutting the pepper into cubes and chopping the herbs and spring onions.

  6. Cut
    • Potatoes

    Check the potatoes are cooked through by inserting a knife blade into the center, then cut them into pieces.

  7. Arrange
    • Potatoes

    Arrange the potatoes in a serving dish or bowl.

  8. Add
    • Red bell pepper
    • Spring onions
    • Dill

    Add all the other ingredients, including the mayonnaise, and serve immediately.

Light Potato Salad by @le.renard.et.les.raisins

40 min

4 servings

🥔

1 kg

Potatoes

🫑

1

Red bell pepper

🧅

2

Spring onions

🫘

390 g

Silken tofu

🌼

1 tsp

Mustard

🧄

1 clove

Garlic

🍯

Agave syrup

🍋

0.5

Lemon juice

🍋

Lemon zest

🍎

Cider vinegar

🫙

1 pinch

Turmeric

⚫

Pepper

🫗

4 tbsp

Neutral oil

🌿

Dill

🌿

Coriander

🧂

Salt

Preparation Steps

  1. Step 1/8

    Wash the potatoes and cook them in generously salted boiling water for 20 minutes.

    🥔Potatoes
    🧂Salt
    🍲Pot

  2. Step 2/8

    Blend the silken tofu with the mustard, garlic, agave syrup, lemon juice, lemon zest, cider vinegar, turmeric, pepper and a pinch of salt to make the vegan mayonnaise.

    🫘Silken tofu
    🌼Mustard
    🧄Garlic
    🍯Agave syrup
    🍋Lemon juice
    🍋Lemon zest
    🍎Cider vinegar
    🫙Turmeric
    ⚫Pepper
    🧂Salt

  3. Step 3/8

    While blending, pour in the neutral oil in a thin stream.

    🫗Neutral oil

  4. Step 4/8

    Place the mayonnaise in the fridge while you finish the recipe.

  5. Step 5/8

    Wash all the vegetables and herbs and cut them into small pieces, cutting the pepper into cubes and chopping the herbs and spring onions.

    🫑Red bell pepper
    🧅Spring onions
    🌿Dill
    🌿Coriander
    🔪Knife
    🪵Cutting board

  6. Step 6/8

    Check the potatoes are cooked through by inserting a knife blade into the center, then cut them into pieces.

    🥔Potatoes
    🔪Knife
    🪵Cutting board

  7. Step 7/8

    Arrange the potatoes in a serving dish or bowl.

    🥔Potatoes
    🍳Serving dish

  8. Step 8/8

    Add all the other ingredients, including the mayonnaise, and serve immediately.

    🫑Red bell pepper
    🧅Spring onions
    🌿Dill
    🌿Coriander
    🫘Silken tofu
    🍳Serving dish

Composition

Ingredients

Types

Vegetables, Soy Products, Condiments, Sweeteners, Fruits, Spices, Oils, Herbs

Ingredients

Potatoes, Red bell pepper, Spring onions, Silken tofu, Mustard, Garlic, Agave syrup, Lemon juice, Lemon zest, Cider vinegar, Turmeric, Pepper, Neutral oil, Dill, Coriander, Salt

Notes

Agave syrup (a dash), Lemon juice (juice of 1/2 a lemon, or a lime), Cider vinegar (about a cap full, dairy-free), Neutral oil (up to 4 tbsp, neutral or rapeseed oil), Dill (fresh herb, amount not given), Coriander (fresh herb, amount not given), Salt (a pinch, for the mayonnaise, also for salting the cooking water generously)

Allergens

Soy, Mustard, Sulphites

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Halal, Gluten-Free

Calories

280 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 38g, Fat: 11g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 700mg, Sodium: 380mg, Calcium: 60mg, Iron: 1.8mg

Vitamins

Vitamin C: 55mg, Vitamin B6: 0.5mg, Vitamin A: 400µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Pot, Serving dish

Appliances

Blender, Refrigerator

Type

Type

Type Of Dish

Main Course, Salad

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

to inform

Geographic

France, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

storage : up to 2 days (in an airtight container,serve cold or at room temperature)