Summary

Ingredients

• 1 kg potato (s), waxy
• 3 beetroot (s), precooked, peeled
• 1 large onion (s), red
• 1 large apple, sour
• 1 jar cucumber (s), sour, 370 ml
• 125 g smoked tofu, optional
• 1 nori sheet, optional

For the dressing:

• 250 ml soy cream (soy cream cuisine)
• 1 teaspoon Dijon mustard
• 3 tablespoon cucumber liquid
• 2 tablespoon white wine vinegar, vegan
• 1 splash lemon juice, freshly squeezed
• 4 tablespoon dill, freshly chopped
• 1 teaspoon agave syrup
• salt and pepper

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Instructions

1. Wash the potatoes and cook them with the skin in salted water for about 20 minutes. Then pour off the water and let the potatoes cool down, peel them and cut into cubes as thick as a thumb.
2. In the meantime, cut the beetroot into bite-sized pieces, peel and finely dice the onion, quarter the apple, remove the core and cut into small pieces. Drain the cucumbers, catching the cucumber water, and cut into small pieces. Put everything with the potatoes in a bowl and mix briefly.
3. Mix the soy cuisine with mustard, cucumber water, vinegar, lemon juice, agave syrup and dill and season well with salt and pepper. Pour the dressing over the salad and mix briefly until all the ingredients are evenly coated. Cover and let sit in the refrigerator for at least 45 minutes.
4. Serve the salad at room temperature and season again if necessary.
5. Tip: For a light vegan taste of the sea, if you like, 125 g of finely diced smoked tofu and a small plucked nori sheet can be mixed with the basic ingredients.