Potato Salad My Mom`s Style

Summary

Ingredients

• 0.5 kg ½ potato (s)
• 0.5 ½ medium onion (s), red
• 2 large pickles
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 tablespoon sugar
• 1 tablespoon oil
• 1 tablespoon vinegar
• 2 tablespoon water
• 1 tablespoon cucumber water
• 2 tablespoon mayonnaise, vegan

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Instructions

1. First prepare the potatoes as jacket potatoes. To do this, cook them in salted water until they are done, about 20 - 30 minutes depending on the size, then quench, peel off and cut into bite-sized pieces in a large salad bowl. Dice the onion and pickles and fold them into the potatoes with the salt and pepper. Mix sugar, vinegar, oil and water in a cup to make a dressing. First let the salad get lukewarm and then pour the dressing over it together with the cucumber water and mix everything together. Refine with soy mayo and place in a cool place until serving. It is best not to put it in the refrigerator, just to keep it for the next day, as it somehow has less taste when it is too cold.
2. It tastes best when slightly cooled as an accompaniment to (vegan) schnitzels, meatballs or the like.