Potato salad

1 kg potatoes, waxy
1 onion
1 tb onion lard
200 ml vegetable stock
1 tsp agave syrup
3 tbsp olive oil
2 tbsp vinegar
1 tbsp sweet mustard
1 tbsp horse radish
bunch radishes
250 g bush beans
200 g peas, frozen
½ bunch chive, finely chopped
optional: vegane alternative to sour cream


½ cauliflower
vegetable oil for frying
black pepper, freshly ground
6-8 vegan alternative to sausages, Franconian style


  1. Cook potatoes with peel in boiling water until done, pour off water, fill pot with cold water and let rest. Peel and cut into slices.

  2. Peel onion and dice finely. Put lard in a pan and heat at medium temperature. Sweat onions in lard for a few minutes.

  3. Pour vegetable stock in a bowl, add onions directly from the pan, salt, agave syrup, oil, vinegar, sweet mustard and horse radish. Mix everything thoroughly.

  4. Wash bush beans and cut off edges, halve and simmer in salt water until done. Add bush beans to the potato slices after cooking.

  5. Add frozen peas to the still hot salt water and let simmer for 5 minutes. Add peas tot he potatoes after cooking.

  6. Wash radishes thoroughly, dry and cut into fine slices. Add to the potatoes.

  7. Chop chives finely, mix with the salad dressing und pour over the vegetables in the bowl. Mix potato salad and dressing and let rest in the fridge for a while.

  8. Remove outer leaves of the cauliflower and rinse with cold water. Dry and halve; cut 1 cm wide strips from the halves. Mix a little olive oil with salt and pepper and sprinkle over the cauliflower. Heat some vegetable oil in a pan and fry the cauliflower from both sides at medium heat slowly.

Fry vegan alternative to sausages in a pan and serve with freshly fried cauliflower, potato salad and some vegan alternative to sour cream.

Portion: 3-4 people

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