Vegan creamy baby potatoes salad

The last trip to the farmer market brought me a young Polish potatoes – specially selected small specimens called “nuts”. You can peel them quickly, just simply wipe them with a cloth. They taste amazingly alone, only sprinkled with dill, but also they allow for a lot of experiments. Salads, casseroles. And that’s why today we have the potato salad.

Potato salad usually associated with meaty, even winter meal. And yet, if we use the young potatoes, add cucumbers and radishes, and instead of mayonnaise – kefir – we get a light, summer salad.

Almighty calls it „cooler soup”, but I will insist that is a salad. Especially because the weather is nice and we have the fullness of summer, nationwide weekend of barbecue started, potato salad fits perfectly.

I do not recommend taking it on a hiking trip, but it may waiting for you at home, in the refrigerator. I stop bothering you now, time or recipe! 🙂

Ingredients (2 servings):

60 dag (0,2 oz) of baby potatoes

2 cucumbers

bunch of radishes

bunch of green onions

Sauce:

1 cup kefir (I’ve used vegan, but you can use any)

1 tablespoon chopped dill

1 tablespoon lime juice

1 teaspoon pepper

Preparation:

• Wash the potatoes and cook until tender – approx. 15 – 20 minutes.
• Mix the sauce ingredients.
• Wash cucumbers and radishes and cut into slices.
• Chop green onions.
• Mix potatoes with onion, cucumber and radishes.
• Add the sauce, mix again.

I served it as a separate dish, but you can serve it as side dish to grilled vegetables or meats. Then, however, with 60 dag o potatoes you could receive more than 2 servings.

Bon appetit! 🙂