Vegan potato salad

Ingredients for 2 servings:

• 850 g potatoes, waxy
• 3 pickles
• 1 onion(s)
• 2 tbsp cucumber water
• 2 tbsp mustard, medium hot
• 2 tbsp vegan mayonnaise
• 1 tsp sweet paprika powder
• 50 ml vegetable broth, warm
• 40 ml table vinegar
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

The best vegan potato salad in the world

First, boil the unpeeled potatoes in salted water until tender. In the meantime, cut the pickles and onions into small pieces. Once the potatoes are ready, drain the water and peel the potatoes. I always pour cold water over them briefly. Once peeled, cut the potatoes into small pieces (approx. 1-2 cm). Then, combine all the ingredients in a large bowl. Depending on how acidic you want the potato salad to be, you can add a little more or less vinegar/pickle water from the jar. Mix all the ingredients thoroughly but carefully so that the potatoes don’t fall apart. The resulting consistency should be “mushy.” Finally, season to taste with salt and pepper. I use about half a teaspoon of each. I usually let the finished potato salad stand for at least 30 minutes, ideally an hour. It will still be warm, but taste much better.