Summary

Ingredients

• 1 kg potato (s)
• 1 bunch spring onion (s)
• 1 can chickpeas à 400 g
• 200 ml soy cream (soy cream cuisine)
• 5 tomato (s), dried
• 8 pickled cucumber (s)
• 165 g cucumber stock
• 1 ½ teaspoon mustard
• 1 ½ teaspoon cumin
• salt and pepper

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Instructions

1. Peel and chop the potatoes, preferably dice. Then place in a saucepan with enough water and salt and cook for about 20 minutes until they are soft (duration varies depending on the type of potato).
2. At the same time, cut the leek into rings up to just over half and place in a pan. Also cut the leftover leek into rings, but already put it in the bowl, where everything will be mixed together later.
3. Drain the chickpeas and then add them to the pan with the leek rings. Add about half of the oil from the sun-dried tomatoes to the pan (alternatively 3 tablespoons of rapeseed oil) and fry the mixture over high heat until the chickpeas are browned.
4. Meanwhile, cut the sun-dried tomatoes and pickles into small pieces. Put both in the bowl with the leek rings and pour the cucumber water over them. When the potatoes are cooked, pour off the water, rinse briefly and then add to the bowl along with the browned chickpeas. Now both the soy cream and the spices are added and then everything is mixed together until the potato salad is nice and thick.
5. Try the salad and add seasoning if necessary, but be careful, the potato salad is usually prepared the day before and so steeps, which increases the seasoning.