Creamy Potato Salad with Soy Strips

Prepare vegan meat substitute according to the package instructions.

• 2.5 oz Vegan meat substitute, strips

Bring a pot of water to a boil.

• ¼ tsp Salt

Peel the potatoes. Cook them until tender, drain and let cool.

• 10.6 oz Potatoes (w/o skin)

Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown and put in a bowl.

• 1 tsp Canola oil

Finely chop the onion. Thinly slice the gherkins and spring onion and add everything to the bowl.

• ½ Onion, yellow (~ 1.4 oz)
• 3 Gherkins (~ 2.1 oz)
• 1 Green onion (~ 1.2 oz)

Cut the potatoes into thin slices and add to the salad bowl.

In a bowl, mix the crema cheese, vinegar, mustard, and olive oil. Pour over the potato salad and mix well.

• 2 ⁠½ Tbsp Vegan cream cheese
• 1 ⁠½ Tbsp White vinegar
• 1 tsp Yellow mustard
• 1 tsp Olive oil

Finely chop the chives. Season the potato salad with salt and pepper and top with the chives.

• ½ bunch of Chives, fresh or frozen (~ ¼ cup)
• Black pepper

Enjoy your meal!