Princess Salome's potato salad

Ingredients for 4 servings:

• 20 g beetroot from the jar
• 2 m.-large gherkins
• 1 can of mushrooms
• 4 m.-large tomato(s)
• 350 g potatoes
• 100g tofu
• 10 g tomato ketchup
• 1 tbsp mustard, medium hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with tofu, beetroot and mushrooms

Boil the potatoes in their jacket potatoes for about 30 minutes, then drain and let cool briefly, peel and then let cool completely. In the meantime, crumble the tofu in a bowl and mash with a fork. For the marinade, whisk the tofu with ketchup and mustard and season with salt and pepper. Drain the beetroot well and cut into small cubes. Dice the gherkins as well. Drain the mushrooms well. Wash and dice the tomatoes. Mix everything with the marinade. Cut the potatoes into not-too-small cubes and fold them into the mixture. Season the salad to taste and add more salt and pepper if desired. Tip: If you refrigerate it overnight, it will marinate well and taste even better.