Vegan Potato Salad à La Minute
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 12 medium potato (s)
- 0.5 ½ pack soy cream (soy cream cuisine), e.g. soy cream from Natumi, 200 g
- 5 small pickles or gherkins
- 5 radishes
- chives
- rosemary
- 0.5 teaspoon ½ agave syrup
- 2 tablespoon sunflower oil
- 2 tablespoon cucumber liquid
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash, boil and peel the potatoes, then cut them into slices or cubes. Cut the radishes into small cubes and the cucumber into small cubes.
- For the sauce, mix the soy cream with sunflower oil and 2 to 3 tablespoons of cucumber water until it has a consistency similar to mayonnaise. Season to taste with pepper, salt and agave syrup. Carefully fold in the potatoes and radishes. Cut the chives into fine rolls and pour over them. If necessary, season again with salt and pepper.
- This salad tastes warm or cold.
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