Since weeks i wanna try a vegan potato salad and now it was time for it. I never made one before and i was surprised how easy it is. Actually my mum cuts potatoes for the salad in slices but for my recipe i used some really small red and yellow potatoes and cutted them into half pieces. This looks a little bit more rustic, but i really liked it. You don´t have to add carrots and peas to the salad ( i think these are the typical german ingredients). Just add what you want, i´m sure it will also be great.
Ingredients:
small potatoes (i don´t know how much i had, but it should be something about 1 kg), halfed/quartered
3 carrots, sliced
1,5 - 2 cups green peas
3 pickled cucumbers, diced
4 tbsp vegan mayonaise
2 - 3 tbsp soy-yogurt
1-2 tbsp mustard
1 tsp agave syrup
salt and pepper to taste
a bunch of dill and chive, chopped
some liquid of the cucumbers to taste
- Heat some salted water in a pot and cook the potatoes. They shouldn´t be too soft, otherwise you´ll get more a mashed potato salad.
- In the last 2-3 minutes add the carrots and frozen green peas to the water.
- Rinse all veggies in ice water to halt cooking.
- Give it to a salad bowl and add the diced cucumbers. Season well with salt and pepper and let it cool.
- In a small bowl mix mayonaise, yogurt, mustard, agave syrup, herbs and cucumber water and season with salt and pepper. Don´t be too accurate with the amount. The taste depends on the taste of your ingredients. So for example... my mayonaise has a sour and salty taste, that´s why i also added agave syrup and needed no more extra salt.
- If the veggies are cooled, add the dressing and mix well. Put the bowl into the refrigerator and let it rest for at least 2 hours before eating so that the dressing can soak into the potatoes.
