Dieses Rezept ist nur für Kunden mit 3 Mahlzeiten.
Im Gegensatz zu vielen Kartoffelsalaten, die in Mayonnaise getränkt sind, ist dieser vegane und würzige Kartoffelsalat leicht cremig und voller Kräuter.
Tangy Potato Salad
Unlike many potato salads that are drenched in mayonnaise, this vegan and tangy potato salad is lightly creamy and packed with herbs.
- 1 stalk celery, chopped
- 1 small bunch horseradish, chopped
- 1 bunch parsley
- Juice of ½ lemon
- ½ garlic clove
- 3 tbsp olive oil
- 1 small jar pine nuts
Wash and slice the potatoes (no need to peel the potatoes) in 1cm thick rounds.
In a large saucepan combine sliced potatoes and salt. Cover with water. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a knife, about 6 minutes.
Reserve 50ml cooking water, then drain. Rinse with cold water. Transfer the potatoes to a large mixing bowl.
In a blender, combine the olive oil, parsley, green onions, lemon juice, (Dijon) mustard, garlic and pepper. Process until the herbs and garlic have been chopped into little pieces. Then pour in the reserved cooking water and process just until blended.
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes.
Roast the pine nuts in a pan (without oil) until golden.
Chop the celery and the horseradishes and add to the bowl and toss again. Season to taste with salt and pepper. Sprinkle with pine nuts and enjoy!
- Tastes great with some plain yogurt on the side.
- Make sure not to overcook the potatoes so they do not fall apart.