Potato salad with pumpkin

Ingredients for 10 servings:

• 2 kg potatoes, approx.
• 1 m.-large pumpkin(s), preferably Hokkaido
• 1 can of corn, approx. 285 g weight
• 1 jar gherkins, approx. 370 g net weight, preferably vegan
• 2 m.-sized onion(s)
• 500 g salad cream, preferably vegan
• 2 tbsp, heaped mustard, approx., preferably vegan
• Salt and pepper, freshly ground
• some cucumber juice
• some liquid from the corn can

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

vegan or vegetarian

Boil the potatoes in their jacket potatoes for 15-20 minutes, until not too soft. Then peel, let cool, and slice. Halve the pumpkin, remove the seeds, and cut into wedges and then crosswise into slices. Either moisten with a little water and cook in the microwave, or boil and drain well. Make sure it doesn’t get too soft. Slice the gherkins, reserving the pickle water for the marinade. Drain the sweetcorn in a sieve, reserving some of the liquid. Dice the onions. In a sufficiently large bowl, mix the ingredients for the sauce with a little of the pickle water and some of the liquid from the sweetcorn. Stir in the onions, sweetcorn, and gherkins and let stand for 30 minutes. Season to taste with salt and pepper. Mix the potatoes and pumpkin into the sauce in several batches and let stand well, at least 2 hours, or longer if desired. Stir occasionally and season to taste with mustard, salt, pepper, and pickle water. The salad tastes good on its own, as a side dish and looks great on a buffet.