Creamy Potato Salad with Soy Strips

Creamy Potato Salad with Soy Strips

This potato salad with soy strips has stolen the show at every buffet we have brought it to. So we turned it into a main course.

Nutritional information:

Calories2283 kJ (545 kcal)
Protein27 g
Fat15 g
Carbohydrates67 g
Fiber12 g


pot, peeler, bowl, Spoon, chef's knife, non-stick frying pan, cutting board, spatula

Recipe instructions:


Prepare vegan meat substitute according to the package instructions.

  • 1.4 oz Vegan meat substitute, strips
    1.4 oz Vegan meat substitute, strips

Bring a pot of water to a boil.

  • Salt

Peel the potatoes. Cook them until tender, drain and let cool.

  • 10.6 oz Potatoes (w/o skin)
    10.6 oz Potatoes (w/o skin)

Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown. Add honey, soy sauce, and garlic powder, cook for another 1-2 minutes and put in a bowl.

  • 1 tsp Canola oil
    1 tsp Canola oil
  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light
  • 2 tsp Honey
    2 tsp Honey
  • ½ tsp Garlic powder
    ½ tsp Garlic powder

Finely chop the onion. Thinly slice the gherkins and spring onion and add everything to the bowl.

  • ½ Onion, yellow (~ 1.4 oz)
    ½ Onion, yellow (~ 1.4 oz)
  • 3 Gherkins (~ 2.1 oz)
    3 Gherkins (~ 2.1 oz)
  • ½ Green onion (~ 0.6 oz)
    ½ Green onion (~ 0.6 oz)

Cut the potatoes into thin slices and add to the salad bowl.


    In a bowl, mix the vegetable broth, vinegar, mustard, and olive oil. Pour over the potato salad and mix well.

    • 1⁄3 cup Vegetable broth
      1⁄3 cup Vegetable broth
    • 2 tsp White vinegar
      2 tsp White vinegar
    • ½ tsp Yellow mustard
      ½ tsp Yellow mustard
    • 2 tsp Olive oil
      2 tsp Olive oil

    Finely chop the parsley. Season the potato salad with salt and pepper and top with parsley.

    • ¼ tsp Parsley, freeze-dried
      ¼ tsp Parsley, freeze-dried
    • Black pepper
      Black pepper
    • Salt

    Enjoy your meal!