Potato salad without oil and mayonnaise

Ingredients for 4 servings:

• 1 ½ kg jacket potatoes, peeled
• 1 cucumber(s), sliced
• 250 ml water
• 2 tbsp cashew butter
• 2 clove(s) garlic, chopped
• 1 onion(s), finely diced
• 1 tsp salt
• ½ tsp paprika powder
• ¼ tsp curry
• ¼ tsp vegetable broth
• ¼ tsp pepper
• 2 tbsp oat flakes or yeast flakes, if desired
• herbs of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan

Boil the potatoes. Peel them while still lukewarm or cold and slice them. In a saucepan, sauté the finely chopped onion and chopped garlic in some of the 250 ml of water. Add the cashew butter and the remaining water and mix well. Bring the mixture to a boil and season well. The sauce should taste slightly salty. Stir in the oat flakes or nutritional yeast. If the sauce is too thick, add more water; if it’s too thin, add more cashew butter. Combine the potatoes, cucumber, herbs, and the hot sauce in a large bowl.