Potato salad my mom's way

Ingredients for 4 servings:

• ½ kg potatoes
• ½ m.-large onion(s), red
• 2 large pickles
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tbsp sugar
• 1 tbsp oil
• 1 tbsp vinegar
• 2 tbsp water
• 1 tbsp cucumber water
• 2 tbsp mayonnaise, vegan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

veganized with soy yogurt

First, prepare the potatoes in their jackets. Boil them in salted water until tender, about 20-30 minutes depending on their size. Then rinse them, peel them, and chop them into bite-sized pieces in a large salad bowl. Dice the onion and pickled gherkins and toss them into the potatoes with the salt and pepper. Mix together a dressing from the sugar, vinegar, oil, and water in a cup. Let the salad become lukewarm, then pour the dressing over the gherkin and mix everything together. Season with soy sauce and store in a cool place until ready to serve. It’s best not to refrigerate it; only for storing it for the next day, as it loses some of its flavor if it’s too cold. It tastes best slightly chilled as a side dish to (vegan) schnitzels, meatballs, or similar.