Potato Salad (Vegan)

For 2 Persons

+/- 10 potatoes
4 Tablespoons of Mayonaise or 4 tablespoons of Olive Oil
2 Tomatoes
1 Red Bell Pepper (Paprika) (optional)
2  Avocados (optional)
100 gram celery (optional)
250 grams Tofu (optional)
1 teaspoon of black salt
1/4 Iceberg Salad
1 teaspoon Oregano
1 teaspoon Coriander Powder
1 teaspoon Crushed Black Pepper
1/2 teaspoon Sea Salt
1/2 Lemon
1/4 teaspoon Asafoetida (optional)
1/2 teaspoon Mixed Italian Herbs (optional)


Boil the Potatoes, let them cool off, and peel them. Cut them in square 1cm cubes, add the Mayonaise.
Bake the Tofu in the oven with Black Salt (or simply back them in a frying pan). You can add the Tofu in the salad or use as a side dish.
Cube the Tomatoes and add, cube the Avocados and add. Cube the celery and add. Add the black salt. Coriander Powder, Oregano, Mixed Italian Herbs, Asafoetida, and juice of 1/2 lemon (cut in half, and use a fork to squeeze) and mix together.
Cut the salad in stripes of 1cm width and 5cm long. You can either add the salad or serve on the side.

Serve with rice crackers or (toasted) bread.