“Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.”
—Marcus Samuelsson
Well, Germans are most certainly aware of this fact, as we perfected the art of non-salad salads, having everything from sausage salad to potato salad. But I'm not even complaining as I love it. Don't get me wrong, I love a good healthy salad but potatoes and pickles in one dish, what kind of a German would I be to not love it?! Traditionally it obviously not vegan as you would put sausage in it (I told you, it's a German salad, but don't worry we don't put Sauerkraut in it) and you would use normal (eggy) mayo.
However, I don't miss a single thing in this vegan version. It's still really traditional and obviously delicious. I mainly make it for barbecues to have a (gluten-free) option to bread and by the way, it's cheap. Eating fresh and eating a lot of fruits and vegetables, what you probably do on a vegan diet can be expensive, especially when you live in places like Germany where eating locally can end up in you stuffing yourself with apples, pears etc. most of the year. That's why I (being a student) am always on the hunt for cheaper dishes and this salad definitly is one of those precious findings. You can eat it all year long and the best thing: you can make it out of local ingredients all year long (at least in Germany). And as the season starts to get colder cozy comfort food like this is just great, even though I'm actually just heading down to La Palma for my long awaited summer holiday, so I personally am still in complete summer mode.
Anyway, let's start with the food.
Today's piece of happiness:
All you need: (serves approx. 4 people)
Salad:
1 kg new potatoes (or at least smaller potatoes)
150 gr. pickled gherkin (cucumber)
1 onion
Dressing:
50 ml juice from the pickled gherkin
5 tbsp vegan mayo
2 tbsp mustard
salt and pepper to taste
1. Step: Salad time
Cook the potatoes, slice the onion in little pieces as well as the pickles.
I personally don't peel my potatoes as I quite like the skin and actually I can't even be bothered (#shameonme #notevensorry). However, it's obviously a question of taste, so if you preferred peeled potatoes, peel them after you cooked them. Then slice them when they are still warm and add the onion straight away, as they lose a little bit of their intensity when combined with the hot potatoes. Give it a good stir and let it cool down.
2. Step: Dressing time | Meanwhile
Traditionally you would add/make "real" mayo, but honestly I promise: You really don't need it. This recipe even looks as yellow as real mayo, so just roll with it and I shall not disappoint you (fingers crossed). I'm actually a little embarrassed to write the following "instruction" down: Mix all the dressing ingredients together and there you go. Second step: Done.
3. Step: Potato salad time | The End...
Add the pickles and the dressing to the chilled potatoes and give it a proper stir, but try to not crumble up all the potatoes, so let's say: give it a proper gentle stir. I would recommend to let the salad chill for a couple of hours, that the dressing can really "infuse" the salad. However, it's really yummy so don't be sorry if you can't make it, it will still be delicious. But if you let it chill for some time, you might make a little extra dressing as the potatoes really absorb it. I let mine (the leftovers) chill overnight and added the half of the dressing the other night.
Here we go, I'm delighted to tell you: you have done it! Now go on and enjoy your self made piece of happiness ♥
This was a fast one, wasn't it? But honestly, I can't follow a recipe which is much longer than this, so if you are like me: You can do it! I hope you enjoyed this traditional German recipe. I'll be off for my holiday now, but I'm excited to see you next month.
See you next month and do not forget: Happiness can be delicious, so go on and spread some feliciousness ❤️ Love, Miss Felicious XXX
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