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600g baby potatoes, halve larger ones
2 teaspoons white wine vinegar
2 teaspoons extra virgin olive oil
sea salt & freshly ground pepper
1 - 2 pickles, finely chopped
1 shallot or ½ red onion, finely chopped
2 teaspoons capers, roughly chopped
small handful parsley, finely chopped
small handful chives, finely chopped
120g of (vegan) mayonnaise
1½ teaspoons Dijon mustard
mixed lettuce & cherry tomatoes
When you go out for a picnic, packing a tasty vegetarian salad is a good idea. Especially a potato salad without meat or fish can be care free taken outside. Today's potato salad has a lot of fresh vegetables and herbs, which makes it taste lovely fresh and clean. The salad is, like we already said, vegetarian but if you make sure you use vegan mayonnaise, vegan friends can also join in eating this tasty salad.
So great if you can buy all organic, onsprayed vegetables directly from local farmers at Rechtstreex and not only veg but fruit, dairy and a lot more! All local produce and fresh from the land.
How to make a (vegan) potato salad
Scrub the baby potatoes clean.
Boil for 15 - 20 minutes.
Steam dry in a colander for 5 mins.
Chop the pickle finely.
Chop the onion.
Cut the chives finely.
Chop the parsley finely.
Chop the capers coarsly
Wash the lettuce and tomato and drain them thoroughly.
Put the potatoes in a bowl and season with oil, vinegar, salt & pepper.
Fold the pickle, chopped capers and fresh herbs into the salad.
Save some fresh herbs to garnish and stir the (vegan) mayonnaise with the mustard until combined
Spoon the mayo-mix in the potato salad, scatter the remaining herbs on top.
Place the salad on a bed of lettuce and sprinkle with halved tomatoes.
Happy Summer!