It’s the perfect mix of sweet, sour, tangy, and creamy. The secret lies in the dressing; the taste is really well developed and not just the one-dimensional taste of a store-bought potato salad that you can buy everywhere during summertime. It’s flavorful without being too much, all while being vegan!
- 2 lbs potato (2 lbs = 900 g)
- 2 small red onion
- 1 clove garlic
- ¼ cup vinegar
- ⅔ cup water
- 2 tsp agave syrup (or maple syrup)
- salt to taste
- 1 bundle radish
- 4 spring onions
- ½ cup parsley, fresh
- 2 tbsp mustard
- 4 pickles
- Optional: peel the potatoes. We generally do this only if the skin doesn’t look good (most of a potato’s nutrients are in the skin)
- Boil the potatoes in salty water. If you don’t add enough salt the potatoes will taste like nothing. After 15 minutes check if they are done by pinching them with a fork. If it’s easy to pierce through they’re done.
- Tip the potatoes into a sieve and let them cool for 5 minutes or so, then slice them roughly into 0.2 inch/5 millimeter pieces (see picture for slice size)
- For the dressing: dice the onion, grate the garlic and put it into a small pot. Add vinegar and water and let it simmer it until the onions are tender.
- Once the onions are tender add agave syrup, mustard and salt.
- You will get some crumbles and offcuts from the potatoes. Put this into the dressing because this will bind nicely.
- Finely slice the radish, chop the spring onions, pickles and parsley.
- Now assemble everything in a salad bowl. Mix well, taste test and if necessary add more salt to your liking.
The most important ingredient in any recipe is the freshest produce; City Wide Produce can help you with that