Vegan Potato Salad

Potato salad, or Kartoffelsalat, as it is called in German, is a fairly common traditional meal in Germany.
The way you prepare it sort of depends on the region where you grew up, but essentially it boils down to using mayonnaise or not.

Where I grew up, it is fairly common to prepare potato salad with mayonaise.
In my family the main source of it is Fleischsalat (basically meat cut into strips and mixed with mayonnaise, which you can buy at a butcher shop).
Ever since going vegetarian, I’ve had to find a new way to prepare potato salad, and as I find the mayonnaise to be a little too greasy either way, I settled on a recipe without it.

Ingredients

• about 500g waxy potatoes
• 1 heaped teaspoon vegetable bouillon powder
• 5 large radishes (about 60g)
• one half white onion (about 13g)
• one half red bell pepper (about 100g)
• 25ml water
• 25ml olive oil
• salt & pepper
• 40ml lemon juice
• chives (optional)

Potatoes

Start by boiling the potatoes for about 15 to 20 minutes and let them cool down.
You want them to be fully cooked but not falling apart.

Afterwards use the edge of a knife blade to remove the peel.
Normally the peel comes off very easily after cooking; you could probably even use your fingers to rub it off.

The peeled potatoes are cut into 6 to 8 mm thick slices and placed in a mixing bowl.

Now, boil some water, add 25 ml of it to a heaped teaspoon of vegetable bouillon powder, and pour it over the sliced potatoes before mixing them together to coat the slices.

Vegetables

To turn this into a proper salad, we’ll be adding some nice vegetables to it.
The salad is very much inspired by spring/summer and made to be fresh and juicy.

We’ll finely dice the 60g of radishes, half an onion and half a red bell pepper and add them to the bowl.

Dressing

For the dressing, add 25 ml of olive oil into a measuring cup and add about 40 ml of lemon concetrate.
This is mostly dependent on your taste, but it ends up giving the salad a juicy taste, which is really refreshing.

Before pouring the mixture onto the potatoes, add salt and pepper to your liking.

Finishing

I like to finish the salad off with some greens.
You can use chives or spring onions if you want. (You could even use an entire spring onion instead of the normal onion)

And there you go, a refreshing potato salad, which took almost no time to prepare and can be enjoyed almost instantly.
I think potato salad is amazing - some might even consider it to be the best thing in the world. Especially since it is nice on its own and great when combined with other things.
I find that it goes really well with fried baked Gouda or even Celeriac Schnitzel.