Potato Salad

#1

vegan

salad

easy

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 750 g predominantly waxy potatoes
• 2 tbsp Tomami® Umami
• 1/2 teaspoon hot mustard
• 1 small onion
• 3 tablespoons neutral oil
• 3-5 tbsp vinegar
• 350 ml water
• Salt
• Pepper

INSTRUCTIONS

Boil the potatoes with the peel in boiling water for about 25 minutes. Then peel and cut into thin slices. Peel the onion and cut into small cubes. Mix the vinegar, Tomami® Umami, oil, mustard and water. Add to the potatoes together with the diced onions and season with salt and pepper. Enjoy either warm or cold.

Ideal as a side dish with fish and/or meat.