Pickled Onion Potato Salad

It's a revelation: putting an end to boring potato salads with this vegan revelation: the perfect side that could be turned to main by adding some crispy tofu, sweet and tangy, getting all the good carbs from all the veggies, the probiotics from the fermented homemade onion pickle and, of course, the super phenolic content from the Vendema High Phenolic.

Ingredients (serves 2):

  • 200gr baby potatoes
  • 1 carrot
  • 1 radish
  • 80gr of sweet canned corn
  • handful of fresh dill

For the homemade red onion pickles:

  • 4 red onions, sliced(make some extra, you will love them-they last at least a week in your fridge)
  • 1 cup of red wine vinegar
  • 1 cup of water
  • 1/2 cup of sugar
  • black pepper corns

For the dressing:

  • 80gr Vendema High Phenolic Extra Virgin Olive Oil
  • Juice and zest of 1 lemon
  • 10gr red wine vinegar
  • 2 Tb dijon mustard
  • 2 Tb vegan mayo
  • Salt and pepper to taste

Do the magic:

First and foremost, start with your homemade pickle. Bring the vinegar, water and sugar into a boil, mix until the sugar is dilluted and remove from heat. Ad the mixture to a clean jar, ad your onions and peper corns and put away in your fridge for at least 2 hours before using. The longer they stay, the tangier they become.

Start by boiling your baby potatoes, for about 8 minutes.

In your big salad bowl, mix all your dressing ingredients and create a slightly creamy dressing. 

Chop your carrot, radish and dill. As soon as your potatoes are done, throw them hot in your dressing. That helps them to better absorb all the flavour. All of the rest ingredients go in, a good mix follows and you're ready to go!