John Myers
Ingredients for 1 servings:
- 2 large potatoes, waxy
- 1 m.-sized tomato(s)
- 1 small onion(s)
- some onions (snack onions), larger pearl onions
- 3 tbsp sauce (piccalilli)
- n. B. vinegar
- 1 tbsp oil, neutral
- n. B. Salt
- n. B. Pfeffer
- 1 pinch(s) of sugar
- some capers, large or small
- 50 g smoked tofu
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes
and hearty with smoked tofu, if you like
Scrub the potatoes with their skins off and boil them in water until tender. Drain the potatoes and rinse them with cold water; they will peel easily. Let them cool, then slice them. While the potatoes are cooking, sauté the finely diced onion in a little water over low heat until softened. Wash the tomato, cut it in half, cut it into sixths, and, depending on its size, cut it crosswise again. Halve the onions and add them. Place them in a bowl with the potatoes. Dressing: Place the piccalilli in a small bowl. Mix in the oil. Add vinegar, if desired. Season with salt, pepper, and a pinch of sugar. Add to the potatoes, tomatoes, and onions, mix everything thoroughly, and let it sit for half an hour. If you make a double batch, you can save half and then use the extra ingredients to create a “new” potato salad: Halve or chop some capers, and add small ones whole. Dice the smoked tofu, fry until crispy, and serve warm on the salad. It can also be eaten cold or chilled. It’s also a great addition to a barbecue. Then grill the smoked tofu fresh on-site.
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