|We had ours with our first homegrown rocket and mustard leaves of the season. It will be even tastier once we can use our own salad potatoes too!|
1kg salad potatoes, diced
chopped fresh or freeze-dried parsley for sprinkling
Tofu made with 1l of soya milk, drained in a seive but not pressed
1 tsp tamarind concentrate dissolved in 2 tabs water
2 tabs extra virgin olive oil
1 tsp agave
2 tabs soy sauce
1 heaped tab yeast flakes
1/2 tsp seasalt
cracked black pepper to taste (I used a pinch)
- Steam the potatoes until soft and leave in a colander to cool- don't run cold water over them or you'll wash away the nice crumbly starchy edges.
- Blend all the ingredients for the dressing together. I used a balloon whisk, but you could get an even smoother result using a blender.
- Mix the dressing with the potatoes in a bowl, and scatter with the parsley.