Take your barbecue to the next level without oil or mayonnaise with this delicious animal-friendly classic.
Preparation:
Cook:
Level: Easy
Ingredients
- 2 books Potatoes
- 1 bunch Radish, thinly sliced
- 4 Spring onions, chopped
- 4 Pickles, Chopped
- ½ cups Chopped fresh parsley
- FOR SCREWING:
- 2 Small red onions, diced
- 1 clove Garlic, grated
- ¼ cups Vinegar
- ⅔ cups Water
- 2 teaspoons Agave syrup (or maple syrup)
- 2 tablespoons Mustard
- Salt to taste
Preparation
If desired, peel the potatoes. We usually only do this if the skin isn’t nice (most of a potato’s nutrients are in the skin).
Boil the potatoes in salted water. If you don’t add enough salt, the potatoes will have no taste. After 15 minutes, check if they are cooked by pinching them with a fork. If it’s easy to break through, it’s over.
Pour the potatoes into a colander and let them cool for about 5 minutes. Roughly chop them into 0.2 inch/5 millimeter pieces.
For the dressing, add the diced onion and garlic to a small saucepan. Add the vinegar and water and simmer until the onions are soft. Once the onions are soft, add the agave syrup, mustard and salt. You will get crumbs and potato scraps. Put this in the dressing because it will bind well.
Assemble everything in a salad bowl with the sliced radishes, chopped spring onions, pickles and parsley. Mix well, taste and, if necessary, add more salt to taste. Do!
