Potato salad is one of the most popular dishes during summertime, alongside rice salad, due to how versatile it is. It can be personalized and set up in plenty of different ways. Very easy to make, this dish is perfect as a side with other entrees based on tofu, seitan or even with vegan burgers. Discover how to make it!
- Time needed: 40 minutes
- Portions: 12 servings
- Difficulty: Easy
- Nutritional values: per portion 161 kcal, 7.1g fat, 23.3g carbohydrates, 4.1g proteins.
Ingredients:
For the base
- 1 kg potatoes
- 400 g chickpeas
- 1 red onion
- 180 g pickles
- ½ bunch of parsley
For the Dressing
- 150 g tofu
- 100 g cashew nuts
- 125 ml almond milk
- 1 1/2 tbsp wine vinegar
- 1 tsp mustard
- 1 tbsp salt
- 1 tbsp black pepper
Intructions:
- Put all ingredients for the dressing in a bowl. Mix the ingredients with vertical movements until you get a thick and creamy texture.
- Boil the potatoes with the skin on, then drain them and let them cool down. Cut the red onion and pickles and chop the parsley.
- Once cooled, peel the potatoes and cut them into large cubes and mix them with the other ingredients. Let everything rest in the fridge for at least 4 hours.
Recipe card to print
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