Vegan potato salad

Ingredients for 4 servings:

• 750 g potatoes
• salt water
• 150 g gherkins, vegan pickled
• 1 carrot(s)
• 100 ml soy milk (soy drink) or rice drink
• 100 g arugula
• 3 tbsp mayonnaise, vegan
• 1 tsp nutmeg
• 1 tsp savory
• 1 tsp locust bean gum
• some paprika powder, hot
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 55 minutes

with arugula

Wash the potatoes and boil them in lightly salted water for 25 minutes. Drain and cool the potatoes, peel them, and slice them thinly. Thinly slice the gherkins, and peel and grate the carrot. Mix both with the potato slices. Mix the spices, thickener, mayonnaise, and soy milk to make a sauce and pour it over the potato salad. Let it sit in the refrigerator for at least five hours. Remove the potato salad from the refrigerator and season with an additional tablespoon of mayonnaise, if desired. Wash the arugula and stir it into the potato salad.