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–+ servings

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!
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Cook Time 1 hour 30 minutes
Course salad
Cuisine Switzerland
Servings 4 Portions
Calories

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

If you are pressed for time, you can mix the onion raw into the salad, provided you can tolerate raw onions.
Keyword onion, potatoes
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