Summertime, barbeques and grilling and one of the staple foods we have had in my household when we have had a barbeque is potato salad. (And of course sweet corn!).
Potato salad is one of those recipes which you don’t really need a recipe for…. you just mix together ingredients, but for some people i guess they want the exact ratio of the sauces.
Typically potato salad is made with mayonnaise, or atleast here in Sweden. However as i am not a fan of mayonnaise, never have been and don’t think i ever will be. I decided to make my potato salad with vegan creme fraiche and thick soya yoghurt. This combo makes the sauce a little more bitter and not quite as creamy and thick as i remember regular store bought potato salad being. So if you want the regular store bought like taste to your potato salad, use mayonnaise* (vegan of course!).
Also you can add things like radish or dill or a little bit of mustard for extra flavour!
c.a 600g potatoes (regular white firm potatoes, i.e not floury potatoes or ones that work best to be msahed).
200ml vegan creme fraiche
150ml soya yoghurt (quark alternative)
Few drops of lemon juice
Salt & peppar
Begin by chopping the potatoes into small pieces and bringing to the boil. (The smaller the pieces, the less time it takes to cook. Just make sure they don’t overcook!)
Once boiled, pour away the water and allow to cool.
Once the potatoes are cold chop up the red onion into small pieces and add, along with the rest of the ingredients, to the potatoes. Mix well and add more of a certain ingredient according to preference!
Such a simple recipe… infact i wouldn’t even call it a recipe. Potato salad is something which you can store for a few days in the fridge, but also you can prepare alot of it at once…. example if you have friends or family over or if you are celebrating something. Then just whip up a huge batch of potato salad! Not to mention it is both vegan, lactose free and gluten free (as long as you/the person isn’t sensitive to oats from the creme fraiche).