Details
65 min
vegan
Method
potato salad
Cook the potatoes in salted water until crispy, then allow to cool and then peel. Cut the spring onions into thin rings and place with the capers in a large mixing bowl. Cut the potatoes into thin slices and add. In a small bowl, stir the nut mayo with the water, the finely chopped parsley and the chopped dill.
Add the mayo to potatoes, spring onions and capers and mix gently. If necessary, final taste. The salt is absorbed into the potatoes during storage, so that it can be seasoned again before serving.
Nut Mayo
Put the nutmeg in a bowl, add the lemon juice and a few tablespoons of water. Smooth with a whisk until the walnut turns whitish and begins to thicken. Then add the remaining water and stir until smooth. Season with salt and pepper. Use of vegan mayo as a dip, spread under vegetables, in wraps or salads.
Tip: With cashew, the mayo tastes of fine roasted aromas and salads get a special kick.
Tip: This creamy potato salad be served well with cevapcici.
Ingredients
- 1 kg of potatoes, hard-boiling
- 2 spring onions
- 1 tbsp Rapunzel capers in lake
- 1 glass of nut mayo
- 30 ml of water
- ½ bunch of parsley
- 2 stalks dill
- 1 Pr. Rapunzel sea salt
- Pepper
- 120 g Rapunzel almond cream white
or Rapunzel Cashewmus - 20 ml Rapunzel white wine vinegar
- 80 ml of water
- 1 Pr. Rapunzel sea salt
- Pepper
