Potato salad with watercress and tomato dressing

Ingredients

• 570 ml strained crushed tomatoes (the juice), for the dressing
• 1 carrot, for the dressing
• 1 turnip, for the dressing
• 1 onion, for the dressing
• A pinch of nutmeg, for the dressing
• A small piece of cinnamon, for the dressing
• 2 tablespoons cooked white beans, for the dressing
• 2 tablespoons vinegar, for the dressing
• 1 teaspoon salt, for the dressing
• ¼ teaspoon pepper, for the dressing
• 30 g vegan butter, for the dressing
• 4 large boiled potatoes, cold
• A small handful of chopped watercress (1 tablespoon)

Missing an ingredient?

• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of potatoes
• What to use instead of black pepper
• What to use instead of canned tomatoes
• What to use instead of carrots

Instructions

1. For the dressing, slice the vegetables and fry them in the vegan butter for 10 minutes. Put them in a saucepan with the tomato juice, nutmeg, cinnamon, salt and pepper and cook for half an hour.
2. Add the beans and cook for 20 more minutes. Blend it and, when it's cold, add the vinegar. This is your tomato dressing.
3. Cut the potatoes into 1 cm slices (into shapes, if you like) and arrange them on a dish.
4. Sprinkle with the well-washed watercress and pour the dressing over them. It's a good way to use up boiled potatoes.

Nutrition facts

Approximate, per serving (about 467 g). Calculated with data from USDA FoodData Central.