Sommerlicher Kartoffelsalat mit Spicy Blumenkohl

Summery potato salad with spicy cauliflower

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

fresh parsley⁠

1/2 glass of SUUR Spicy Cauliflower⁠

salt, pepper⁠ ⁠

Tahini Dressing⁠

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.⁠ ⁠

Bon appetit!

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