I have the impression that potato salad is a must-have on every Czech table. Especially during the Christmas holidays. You eat it with fried fish or pork chops. However, since I started to eat plant-based, I prefer it with vegan mayonnaise, without an egg and served with celery fish.
Potato salad is one of those dishes where it’s very easy to replace all ingredients with those plant-based. Just replace the egg with natural tofu sprinkled a few hours earlier with Kala namak salt. Vegan mayonnaise alternatives are getting cheaper and better and are available in every store now.
There is nothing to wait for, let’s start the potato salad!
POTATOES – look for the least starchy ones in the store, ie type A. Type B will also work, but the potatoes will not be too sticky. The Type C is completely out here. To maintain the best taste and form of potatoes, I recommend to keep the peel on and don’t cut them before boiling.
“EGG” – I didn’t use an egg substitute in my recipe, the salad tastes great without it. Kala namak salt gives it a nice egg aftertaste, and the texture of the salad is great!
COMPONENTS
- 1 kg of potatoes
- 2 medium carrots
- ½ cans of green peas
- 4 pickles
- ½ onion
- a handful of chopped parsley
- 200g vege mayo
- 2 large spoons of mustard
- kala namak salt
- salt, pepper
PREPARATION
- First, cook potatoes and carrots. Remember not to peel them or dice them before cooking – the flavor will then remain in the vegetables. When the vegetables are soft, drain them and leave them to cool.
- When they get cold, peel them and cut them into cubes. We also dice the cucumber and onion, chop the parsley. Put all the vegetables in a bowl and start making the sauce.
- In a separate bowl, mix together vege mayo, mustard, salt and pepper. You can add a little lemon if your pickles are not too sour. Pour the mixed sauce into the vegetables and mix. Be careful not to destroy the structure of potatoes.
- The salad tastes best on the second day after preparation. You may have to add a little more vegan mayo or salt, try it before serving it with dinner.
