baked potato salad

Ingredients for 10 servings:

• 2 kg potatoes, small (triplets)
• 3 tsp sea salt, coarse
• 3 tbsp vegetable oil
• 1 onion(s)
• 400 g mushrooms, fresh or frozen
• ½ bunch parsley
• salt and pepper
• 200 g rocket or lamb’s lettuce or mixed
• e.g. parsley and/or chives
• 100 g mustard, sweet
• some vegetable oil
• some wine vinegar, vegan
• some Maggi
• salt and pepper
• Caraway powder

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 7 hours 25 minutes

vegan

Preheat the oven to 200°C (top/bottom heat, fan: 175°C). Scrub the potatoes thoroughly. Halve or quarter them with the skin on, depending on their size. Toss them in a bowl with vegetable oil and sea salt. Spread them on two baking sheets and bake for about 40 minutes, or until cooked through and slightly crispy on the outside. Remove the baked potatoes from the oven and let them cool. Meanwhile, clean and slice the mushrooms. Dice the onion and chop the parsley. Sauté the diced onion in a little vegetable oil in a large pan. Add the mushrooms and fry them. Then stir in the parsley and season with salt and pepper. For the salad dressing, mix the sweet mustard with a little vegetable oil (e.g., sunflower oil) until smooth. Whisk in the vinegar (amount to your taste) and season to taste with a few dashes of Maggi, salt, pepper, and a dash of caraway powder. Toss the baked potatoes with the mushroom mixture and green salad and toss with the dressing. Garnish with parsley and/or chives, if desired. You can also bake the potatoes the night before or in the morning to avoid waiting for them to cool.