Of course, potato salad only works in the classic way with broth or mayo and a maximum of pickles as a vegetable insert. But of course, potato salad can do more! How about a summer version with broad beans, cauliflower and creamy tahini dressing?
Ingredients for 2 people:
approx. 5-6 boiled potatoes from the day before, peeled and sliced
1 small head of cauliflower, cleaned and cut into finer pieces
1 red onion, peeled and cut into thin rings
1 clove of garlic, peeled and crushed
1-2 tbsp rapeseed or olive oil (for frying)
200 g broad beans, blanched and the seeds removed from the skins
1 spring onion, cleaned and cut into rings
1/2 glass of SUUR Spicy Cauliflower
2 tbsp tahini
2 tbsp lemon juice
1 teaspoon toasted sesame oil (alternatively olive oil)
1-2 tsp maple syrup
1 tsp medium hot mustard
1 clove of garlic, peeled and pressed
50 ml plant milk of your choice (here: soy milk)
50 ml water
For the sauce: Puree all the ingredients in a blender or with a hand blender until creamy. Season to taste and add some more water if the sauce is too thick.
Heat 1-2 tbsp oil in a pan and sauté the onion rings for a few minutes. Add the cauliflower and garlic and stir-fry for about 7 minutes until the cauliflower is tender. Salt and pepper.
Put the potato slices in a bowl with the cauliflower and onion mixture. Fold in the broad beans, SUUR Spicy cauliflower, spring onion and parsley and dressing.