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Main course · German

Vegetarian Kartoffelsalat with Egg and Gherkins

30 min Serves 4 ~327 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g waxy potatoes
  • 4 eggs
  • 1 onion
  • 150 ml vegetable stock
  • 2 tbsp white wine vinegar
  • 3 tbsp vegetable oil
  • 3 gherkins
  • 5 g fresh chives

Nutrition (per serving)

Calories
327 kcal
Protein
11.6 g
Carbohydrate
32 g
of which sugars
4.2 g
Fat
16.1 g
of which saturates
2.7 g
Fibre
3.8 g
Salt
0.94 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the waxy potatoes whole for 15-18 minutes until tender, then drain, cool slightly and slice.

  2. 2

    Hard-boil the eggs in a separate pan for 9 minutes, then cool under cold running water, peel and quarter.

  3. 3

    Warm the vegetable stock with the finely chopped onion, white wine vinegar and vegetable oil, then pour over the warm potato slices and toss gently.

  4. 4

    Stir through the chopped gherkins and leave to stand for 10 minutes.

  5. 5

    Scatter the potato salad with the quartered eggs and snipped chives, and serve.

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