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.
ingredients:
- 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
method:
- 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
- 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)
- wash and dry the leafy greens, chop if necessary and transfer into a large bowl
- prepare the dressing: mix soy yogurt with dijon, vinegar, lemon juice, gherkin water and some black pepper
- chop and prepare all the other non-liquid ingredients
- if the potatoes are cooled down, coarsely dice them and transfer to the salad bowl
- add chopped ingredients and the dressing, stir well
- add lemon zest and nutritional yeast, as well as more salt and pepper if needed
- let it sit and infuse for at least 30 min
