Australian potato salad

Ingredients for 4 servings:

• 750 g potatoes, mainly waxy, very small
• 8 mint stalks, approx. 10 cm long
• 5 tbsp lemon juice
• 2 tsp mustard, sweet, vegan
• 2 tsp mustard, hot, vegan
• 6 spring onions, cut into rolls
• 2 garlic cloves or more, finely chopped
• 6 tbsp water
• 3 tbsp rapeseed oil
• Salt and pepper, freshly ground
• n. B. chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

fine vegan salad with mint note

Boil the potatoes with the mint stalks in their jacket potatoes. Peel and let cool to lukewarm. In a bowl, mix the lemon juice, mustard, spring onions, garlic, and water to make a dressing. Season with salt and pepper. Cut the potatoes into 4 or 6 pieces, depending on their size, and toss them in a bowl with the dressing. Let stand for 15 minutes and season to taste. If desired, stir in a few more chopped mint leaves. Finally, stir in the rapeseed oil. Sprinkle with chives. Serve at room temperature or lukewarm. Delicious and refreshing with anything you might grill.