John Myers
Ingredients for 2 servings:
- 7 large potatoes, waxy
- 130 g cucumber(s)
- 10 stalk(s) asparagus, green
- 1 tbsp coconut oil, creamy
- 130 g salad cream (vegan mayonnaise)
- some salt and pepper
- some vinegar
- some olive oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
with cucumber and green asparagus, soy and sunflower oil free
Make the jacket potatoes by boiling them with the skin on and then letting them cool thoroughly. You can also use jacket potatoes from the day before. Peel the potatoes, slice them, and toss them in a bowl with salt, pepper, vinegar, and oil. Let the potatoes rest for a while. In the meantime, peel the cucumber, if desired, and cut them into pieces/dice. Wash the asparagus and trim about 2-3 cm off the bottom end. Do not peel the asparagus. Cut the stalks into thin, diagonal slices. Fry the slices with the coconut oil in a pan over medium heat for about 2-3 minutes. The asparagus should still have a slight bite (you could even use it raw, depending on your taste). Now mix the cucumber and mayonnaise (I use organic Edeka-da without soy and sunflower oil) into the potatoes and season to taste. Finally, stir in the warm, fried asparagus. As a side dish, this portion is enough for two people; as a standalone meal for one person, perhaps only cook 5 potatoes. The salad also tastes delicious without asparagus; in that case, add a little more cucumber.
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