My favorite vegan potato salad with gherkins and chives

Ingredients for 6 servings:

• 1 kg potato(s), waxy
• 3 tbsp mayonnaise without eggs, vegan
• 200 ml soy yogurt (yogurt alternative)
• 2 tbsp vinegar
• 1 tbsp mustard
• 1 jar of pickles
• 1 onion(s)
• 1 tbsp oil
• 1 bunch of chives
• 1 tomato(s)
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Cook the potatoes in salted water for about 20 minutes, then peel them. While the potatoes are cooking, mix the dressing in a large salad bowl. Mix together the mayonnaise, yogurt, vinegar, mustard, and 4 tablespoons of cucumber juice. Peel and finely dice the onion. Sauté the diced onion in a little oil in a pan until translucent, then add it to the sauce. Dice the cucumber and tomato, finely slice the chives, and fold everything into the sauce. Finally, season the dressing with salt and pepper. Cut the potatoes into roughly 5 mm thick slices and immediately add them to the salad dressing. This allows the slices to marinate well. Cover the potato salad and refrigerate for about 2 hours.