Vegan potato salad

This low-histamine and vegan potato salad is super creamy and quick to prepare. It's perfect as a side dish for barbecues or for meal prep on the go.  

This recipe is  

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

Preparation time  

30 minutes

Ingredients for 1-2 people  

• 1 kg baby potatoes  
• 1 cucumber  
• 1 onion (1)  
• Dill (1)  

dressing  

• 160g coconut yogurt (1)  
• 1 tsp HistaFood Herb Salt  
• 1 tbsp acerola juice  
• 2 tbsp olive oil  

preparation  

• Clean the potatoes and cook them in plenty of water for about 12-15 minutes.  
• Wash the cucumber and cut it into thin slices.  
• Peel and finely chop the onion.  
• Wash and finely chop the dill.  

• Let the potatoes cool, peel them and quarter them depending on their size.  
• Mix all the ingredients in a salad bowl.  
• Prepare a dressing from coconut yogurt, salt, acerola juice and olive oil, and mix with the remaining ingredients.  

Our HistaFood tip  

For a low-fructose version, you can omit the onions and add the green part of the spring onion instead (depending on tolerance).

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.