Roasted Potato Salad with Vegan Quark

Name: Roasted Potato Salad with Vegan Quark
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 Servings
Ingredients: 1 kg Potatoes; 350 g White Beans (cooked); to taste French Fry Salt; 250 g Vegan Quark Alternative; 0.5 pieces Lemons; 1 tsp Herb Salt; 3 pieces Red Onions; 300 ml Apple Cider Vinegar; 300 ml Water; 3 pieces Garlic Cloves; 1 tsp Smoked Paprika Powder; 5 tbsp Olive Oil; 4 tbsp Maple Syrup; 1 tsp Salt; to taste Sesame; to taste Basil Spice

212 kcal / serving ⏱ 55 min 🍽 5 Servings

Ingredients — 5 Servings

1 kg Potatoes
350 g White Beans (cooked)
to taste French Fry Salt
250 g Vegan Quark Alternative
0.5 pieces Lemons
1 tsp Herb Salt
3 pieces Red Onions
300 ml Apple Cider Vinegar
300 ml Water
3 pieces Garlic Cloves
1 tsp Smoked Paprika Powder
5 tbsp Olive Oil
4 tbsp Maple Syrup
1 tsp Salt
to taste Sesame
to taste Basil Spice

Instructions

1
Peel the onions, slice them into fine rings, and place them in a jar.
2
In a small pot, bring 1 tsp salt, 2 tbsp maple syrup, and 300 ml water to a boil until everything is dissolved. Add 300 ml vinegar, stir, and pour over the onions until they are covered. Seal the jar airtight and set aside.
3
Preheat the oven to 250°C. Wash the potatoes, place them in a large pot with salted water, bring to a boil, and let simmer gently for 15 minutes.
4
Meanwhile, peel the garlic and slice it thinly. In a bowl, mix well with olive oil, 2 tbsp maple syrup, 1 tsp smoked paprika, and 1 tsp French fry salt (or herb salt).