Quick Potato Salad

Please test each unfamiliar ingredient carefully according to your dietary restrictions, even if it is labeled as suitable for your diet. Every body is different, and what I tolerate may cause reactions in you. So always listen to your body!

Before we begin, please take a moment to read the overview of the dietary restrictions for this dish. You’ll find them below the recipe.

Time: Approximately 15-20 minutes Servings: 2-4 (depending on whether the salad is the main dish or a side dish) Ingredients: 850g potatoes 2.5 tbsp vegetable broth powder (use one that suits your dietary needs, e.g., without yeast, low histamine, etc.) 2-3 tsp salt (to taste and depending on the type of potatoes) 1/2 cucumber 3 spring onions 2 tbsp hemp seeds 3-4 tbsp brandy vinegar or verjus (I prefer it tart, so I use 4 tbsp) 4 tbsp rapeseed oil or camelina oil (or a mix of both) 1/4 tsp white pepper Optional: Parsley or chives, depending on your tolerance If you have extra energy, you can toast the hemp seeds in a dry pan Instructions: 1. Prepare the potatoes: Dice the potatoes into small cubes and cook them in water with 1 tbsp vegetable broth and 1-2 tsp salt until tender, about 7-10 minutes. 2. Prepare the vegetables: While the potatoes are cooking, halve the cucumber lengthwise and slice it into thin half-moons. Slice the spring onions into thin rings. 3. Mix the vegetables and seeds: In a large bowl, combine the cucumber, spring onions, hemp seeds, 1/2 tsp salt, and pepper. 4. Make the dressing: In a separate container, mix the brandy vinegar, oil, vegetable broth powder, and 100 ml of water. 5. Combine everything: Drain the potatoes in a sieve, shake them out, and add them to the bowl with the other ingredients. 6. Toss the salad: Gently stir with a large spoon or use your hands (with a silicone glove) to carefully mix everything, keeping the potato pieces intact. 7. Season: Taste the salad and adjust the seasoning with salt and pepper as needed. 8. Let it rest: I recommend letting the salad sit for 10 minutes, but you can also serve it immediately. Enjoy! Nutritional Information (Estimated, per serving): Calories: Approximately 250-300 kcal (depending on the oil used) Carbohydrates: 40-45g Protein: 4-5g Fat: 10-15g (varies based on oil choice) Fiber: 4-5g Sodium: 400-600mg (depending on salt and broth powder used) Note: These values can vary depending on the specific products used (e.g., type of oil, broth powder, etc.).

This recipe is suitable for:

Gluten-free

• No gluten-containing ingredients.

Vegetarian/Vegan

• The ingredients are plant-based

Low histamine (with adjustments)

• The recipe could be considered low histamine if you use a histamine-free vegetable broth powder and skip any high-histamine items, like fermented products (some vinegars).
• Brandy vinegar and verjus are generally considered lower in histamine than traditional wine vinegar, but individual tolerance levels vary.

Dairy-free

• No dairy ingredients

Low FODMAP

• Use a Low-FODMAP vegetable broth powder (make sure it is free from onions and garlic).
• Only use the green parts of the spring onions and avoid the white parts, as they contain high amounts of FODMAPs (fructans).

Fructose-Free

• Depending on the broth: Many commercial vegetable broths may contain fructose or sugar concentrates, but there are fructose-free versions available. You should use a broth powder without sugar or fructose.
• The green parts of the spring onions contain only very small amounts of fructose and are usually fine. The white parts contain higher amounts of fructose and should be avoided if you are following a fructose-free diet.

This recipe may NOT be suitable for:

• Individuals sensitive to hemp seeds: Although hemp seeds are nutritious, they can cause allergic reactions for those sensitive to seeds or cannabis-related products.
• People avoiding refined oils: Rapeseed and camelina oil are refined oils, which some people prefer to avoid in favor of unrefined options.

You want to be notified when ever I upload a new recipe? Follow me on Instagram