Salad with grilled potatoes




Cook the baby potatoes in saltwater for 5 to 10 minutes until they are soft but still al dente. Drain them and let them cool off.

Prepare the dressing in a large bowl. Mix bedda vegan mayonnaise, vegan alternative to yogurt, mustard, garlic, lemon juice, relish, bedda feta in brine together and add a pinch of salt and pepper.

Then add the cubed bedda feta, the finely chopped red onion, fried onions, and the chives to the dressing.

Halve the baby potatoes once the baby potatoes are cooled off. Coat the baby potatoes with olive oil and season them with salt and pepper. Then place the potato halves on the grill with the cut side down, turning occasionally. Grill them for about 5 minutes until they have grill marks and are browned and crispy. Depending on the size of the grill, do not put all the potato halves on at the same time.

Add the grilled baby potatoes to the salad bowl and mix. Can be served warm as well as cold.

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