Potato salad with Ulva sea lettuce

This vegan potato salad brings color and variety to the table: savory Ulva flakes meet fresh cherry tomatoes, crunchy red bell peppers, and toasted pumpkin seeds. The robust mustard-lemon dressing rounds off the salad. This dish is perfect for BBQs, celebrations, or as a filling side dish.

Ingredients

For approx. 8–10 servings:

• 2 kg waxy potatoes
• 40 g Ulva flakes (sea lettuce)
• 250 g cherry tomatoes
• 1 red bell pepper
• 1½ cucumbers
• ½ bunch of parsley
• 50 g pumpkin seeds
• 125 ml olive oil
• 60 ml lemon juice
• 3 tbsp medium-hot mustard
• 3 pinches of Kala Namak (optional)
• Salt to taste
• Pepper to taste

Preparation

1. Wash the potatoes thoroughly and boil in enough water until done. Then drain, let cool slightly, and peel if desired.
2. Slice the potatoes and place them in a large bowl.
3. Cut the cucumbers into thin slices or half-moons.
4. Halve the cherry tomatoes, remove the seeds from the bell pepper, and cut into small pieces.
5. Finely chop the parsley.
6. Toast the pumpkin seeds in a pan over medium heat without oil until they become fragrant. Then let cool.
7. For the dressing: Whisk the olive oil, lemon juice, and mustard thoroughly. Season with Kala Namak, salt, and pepper to taste.
8. Add cucumber, cherry tomatoes, bell pepper, parsley, and Ulva flakes to the potatoes. Pour the dressing over everything and toss carefully.
9. Let the potato salad marinate in the refrigerator for at least an hour. Before serving, taste and adjust seasoning if necessary, then sprinkle with the toasted pumpkin seeds.

Tip

Add the pumpkin seeds to the potato salad just before serving. This keeps them nice and crunchy. For an even stronger mustard note, you can fold in another teaspoon of mustard after the salad has marinated.