in Recipes

Vegan potato salad “à la minute”

updated

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Ingredients for 2 servings:

  • 12 m.-sized potatoes
  • ½ pack of soy cream (soy cream cuisine), e.g. soy cream from Natumi, 200 g
  • 5 small gherkins or cornichons
  • 5 radishes
  • chives
  • rosemary
  • ½ tsp agave syrup
  • 2 tbsp sunflower oil
  • 2 tbsp cucumber juice
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quickly prepared and without steeping time

Wash, boil, and peel the potatoes, then slice or dice. Slice the radishes and dice the cucumbers. For the sauce, mix the soy cream with sunflower oil and 2 to 3 tablespoons of cucumber juice until it reaches a consistency similar to mayonnaise. Season with pepper, salt, and agave syrup. Carefully fold in the potatoes and radishes. Finely chop the chives and scatter them on top. Season again with salt and pepper, if desired. This salad is delicious served hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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