
Potato Salad
This family recipe is vegan by design. We haven’t used mayonnaise for several years and also use vegetable stock for the dressing. Instead, we mash a potato into the dressing. Chives and pickled gherkins can be added optionally. Bon appétit!

Potato Salad
Ingredients
- 1 kg potatoes, waxy
- ½ tsp caraway seeds
- 1 onion, small
- 1 tbsp olive oil
- ½ bunch parsley
Dressing
- 400 ml vegetable stock
- 3 tbsp red wine vinegar
- 1 tbsp mustard, hot
- Salt
- Cayenne pepper
- 1 pinch of sugar
Instructions
- Wash the potatoes, boil them in water with the caraway seeds, peel them while still hot. Leave to cool slightly and cut into slices about 1⁄2 cm thick, place in the salad bowl.
- Bring the stock for the dressing to the boil, mix with Rowe vinegar, stir in the mustard and season with salt and 1 pinch of sugar and cayenne pepper. Add a handful of the potato slices to the broth and mash. This will make the dressing nice and creamy.
- Peel and finely chop the onion. Heat a tablespoon of oil in a pan and sauté the onion until translucent. Wash the parsley, shake dry and chop finely.
- Fold all the ingredients into the potatoes in the salad bowl.
Notes

