Potato salad with roasted vegetables

A potato salad that will surprise all your guests! With roasted vegetables and yogurt, this potato salad is a delicious alternative to the classic potato salad. 

This recipe is 

• vegan
• suitable for a low-histamine diet 
• lactose-free 
• gluten-free 

Preparation time 

40 minutes 

Ingredients 

• 2 large potatoes 
• 1 red bell pepper 
• 1 carrot 
• 1 onion (1) 
• 4 tbsp coconut yogurt 
• 1 clove of garlic (1) 

• A little HistaFood organic herb salt  
• 2 tbsp olive oil 
• 2 tbsp acerola juice 
• 1 bunch of fresh parsley 

preparation 

• Peel the potatoes, quarter them and cook them in salted water until tender. 
• Remove the seeds from the bell peppers, wash them and cut them into thin strips. 
• Peel the carrot and cut it into thin strips. 
• Peel the onion (1) and cut it into thin half-rings. 
• Heat some olive oil in a coated pan. 
• Sauté the bell pepper, carrot and onion (1) in it for about 3-4 minutes at the highest heat. 
• Then remove from the heat and let cool. 
• Remove the potatoes from the heat, drain them and let them cool. 
• Wash and finely chop the parsley. 
• Mix coconut yogurt, finely chopped garlic clove (1), olive oil, acerola juice and parsley in a bowl. 
• Add the cooled vegetables and potatoes and stir well. 
• Season with HistaFood organic herb salt and serve. 

Our HistaFood tip 

You can also prepare this salad with other delicious vegetables, such as zucchini or Chinese cabbage. 

Prepared with