Potato salad

I made this version spontaneously on a mild summer night on vacation as a side for the roasted trout we bought freshly from the farm. Unexpectedly the potato salad turned out as the star of the evening.


  • 1 kg potatoes of your choice
  • 1 red onion thinly sliced
  • 1/2 cup of capers
  • 5 red radishes thinly sliced
  • 200g baby spinach
  • 2 cups arugula
  • 1 bunch of fresh, flat parsley
  • 1 bunch of dill
  • 1 cup of gherkins, chopped
  • zest of 1 lemon, grated
  • 2 tbsp soy (or other plant) yogurt
  • 1/3 cups of gherkin pickle water
  • juice of 1 lemon
  • dash of white balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 cup of nutritional yeast
  • freshly ground salt and black pepper to taste


  1. wash potatoes (I used organic ones so I didn’t remove the peel – otherwise peel them), transfer into a pot, cover with water and 2 tbsp of salt, bring them to boil
  2. boil them until soften (for about 20-30 min), drain them and let them cool down as much as you want them to be (we ate the salad slightly warm)
  3. wash and dry the leafy greens, chop if necessary and transfer into a large bowl
  4. prepare the dressing: mix soy yogurt with dijon, vinegar, lemon juice, gherkin water and some black pepper
  5. chop and prepare all the other non-liquid ingredients
  6. if the potatoes are cooled down, coarsely dice them and transfer to the salad bowl
  7. add chopped ingredients and the dressing, stir well
  8. add lemon zest and nutritional yeast, as well as more salt and pepper if needed
  9. let it sit and infuse for at least 30 min

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