Vegan Potato Salad with Lentils & Mustard-Dill Sauce
In the ninth grade, I completed my school internship at IKEA. I enjoyed spending 14 days in the decorating department, moving candles from right to left, answering customers' questions in a highly professional manner and eating Köttbullar during my lunch break. It was a time I remember very, very fondly because I had a lot of fun. I also spent a day in the IKEA restaurant and the Swedish store - the highlight of the internship for me, of course!
The fact that we are now creating vegan recipes for you as Zucker&Jagdwurst together with IKEA Spandau is an actual Full Circle moment for me. What a dream! And today, a product that I didn't even know was vegan until recently is the superstar on our plate. I'm talking about the IKEA SÅS SENAP & DILL sauce, which is sweet, sour, spicy, mustardy, hearty and aromatic all at the same time. You can only find it in the IKEA store and not online. So, the next time you pick up a vegan hot dog in the Swedish store, this sauce should definitely end up in your shopping basket. It's perfect as a salad dressing or as a sauce for vegan baked fish or salmon, potatoes or any vegetables with rice. For me, it's an absolute
In addition to potatoes, lentils, cucumber and radishes, the IKEA HUVUDROLL protein balls also end up in our potato salad. They are deliciously hearty and ready to be served with countless dishes in minutes. By the way, we're planning more great things with IKEA Spandau in the near future, which we'll be able to tell you more about soon! Until then, we'll see you in the Swedish store cooking this potato salad.
Vegan Potato Salad with Lentils & Mustard-Dill Sauce
Ingredients
- 1 kg (35.25 oz) waxy potatoes
- 200 g (7 oz) plate lentils
- 1 red onion
- 1 cucumber
- 1 bunch of radishes
- 100 g (3.5 oz) sunflower seeds
- 500 g (17.66 oz) IKEA HUVUDROLL protein balls
- 150 g (5.33 oz) vegan feta
- 25 g (0.75 oz) chives
- 25 g (0.75 oz) dill
- 380 ml (1.66 cups) IKEA SÅS SENAP & DILL sauce
- olive oil
- salt
- pepper
Instructions
Preheat the oven to 200 °C / 390 °F (convection heat). Wash the potatoes thoroughly, cut into wedges, and arrange on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake the potatoes at 200 °C / 390 °F (convection heat) for 30 minutes until they are browned and slightly crispy.
Cook the lentils according to the packet instructions. Finely dice the red onion, halve and slice the cucumber and slice the radishes. Toast the sunflower seeds in a pan without oil until lightly browned.
Prepare the vegan meatballs according to the packet instructions, crumble the vegan feta, and finely chop the herbs. Mix all the ingredients together in a large bowl, top with the herbs and vegan feta, mix with the sauce and serve.
