Tag Archives: potato salad

Tuesday Teaser #8: A German-Inspired Vegan Treat


Recently we traveled to Germany for a short vacation.  While we were there, we discovered a number of delicious completely vegan and vegan-friendly restaurants.

For example, here is a meal we had a Culux, a famous traditional wurst (sausage) restaurant.

As you can see, it was a tofu-based sausage with sauerkraut, salad and curry sauce.  We also had a delicious potato salad on the side (that I neglected to photograph! 😦 )

Anyway, we decided  to try to recreate this tasty meal here in Egypt.  By chance, we found canned sauerkraut at Royal House!!!  And, of course, we have our soy sausages from AHEF.  All that was left was the salad (EASY!) and the potato salad.  Well, after a quick search, we found a recipe for traditional German potato salad at VegWeb.  In fact, the author claims that this recipe is originally from Bavaria, which is where we visited!  Find the original recipe here or use or adapted version below:

Ingredients: (Serves around 10)

  • 1 kilo potatoes
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 vegetable bullion cube
  • 4 tablespoons white vinegar
  • 2 tablespoons Dijon mustard
  • pinch of sugar
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt or to taste
  • 2 tablespoons olive oil
  • 1 finely chopped onion
  • 1 thinly sliced peeled cucumber

Directions:

  • 1. Boil the potatoes for 30 minutes and then rinse under cold water and drain.
  • 2.  Once the potatoes have cooled, peel them.
  • 3.  Gently chop.
  • 4.  Put into a big salad bowl.
  • 5.  In another bowl, whisk together your bouillon, garlic, vinegar, mustard, vegan sugar, pepper, salt, oil and chopped onion, and then carefully stir into the potatoes.
  • 6.  Gently stir in the cucumber and then refrigerate overnight.

Nutritional information: (1 of 10 servings)

127 Calories; 3 g Fat; 0 mg Cholesterol; 23 g Carbohydrates; 2 g Fiber; 2 g Protein

So here’s our German-inspired Vegan Treats!:

What ethnic foods do you like?  Have you tried to make any vegan versions of them?

Alf Hana!!!

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Pharaoh’s Friday #4: Egyptian Potato Salad


This is one of those dishes we always find in traditional Egyptian restaurants. I really like it (remember I’m a potato freak!), so  this is our attempt to replicate it at home. If I may say so myself, it is quite a success – even better than the restaurant versions! 😉

Remember, the trick to any good potato salad is the perfect amount of boiling time. You don’t want the potatoes to be so soft that they fall apart or not ‘done’ enough so they’re hard. Use your fork as a tester!

Serves 2-4 people

Ingredients:
3 medium potatoes
3 cloves of garlic, minced
3 tablespoons of corn oil
1 teaspoon of lemon juice
2 teaspoons of salt (or to your liking)
½ teaspoon of pepper (or to your liking)
1 teaspoon of cumin
3 tablespoons of parsley, chopped

Instructions:
1.  Wash and chop the potatoes into large quarters.  Boil for about 30 minutes, or until a fork easily enters and exits the largest quarter.


2.  Drain the boiled potatoes and let cool.
3.  When the potatoes are cool enough to touch, skin them with a knife.  Then, cut the potatoes into bite-size cubes.


4.  In a small bowl, mix the minced garlic, oil, lemon juice, salt, pepper and cumin.

Gently stir into the potatoes.
5.  Add the parsley.


Nutrition Information (1 of 4 servings):

Calories: 208, Fat: 11 g; Cholesterol: 0 g; Carbohydrates: 26 g; Fiber: 3 g; Protein: 3 g

Serving Suggestions and Variations:
– We like to eat this warm, on the same day it’s made, but you can also serve it refrigerated or at room temperature.
– Adjust the salt and pepper to suit your tastes.

Alf Hana!!!