Summary

Ingredients

• 500 g triplets
• 2 tablespoon mayonnaise, vegan
• 1 teaspoon mustard
• 1 tablespoon balsamic vinegar, lighter
• some salt and pepper
• 2 cloves garlic)
• possibly herbs
• possibly spring onion (s)

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Instructions

1. Quarter or eighth of the potatoes and bake at 200 ° C with top / bottom heat for about an hour until they are cooked through and a little crispy. Place the peeled garlic cloves on the baking tray.
2. Meanwhile, prepare the dressing. Mix together mayonnaise, mustard, herbs, vinegar, salt and pepper.
3. Take the potatoes out of the oven and let them cool. Press the garlic and stir into the dressing. Mix with the potatoes. Serve garnished with spring onions.
4. Tip: If you like, you can mix the potatoes with the dressing while they are still warm - we like this version best.
5. I brought this recipe back from my time in New Zealand and modified it a little. Originally the potato salad was prepared with normal mayonnaise and bacon as a topping.