Green Potato Salad

The last weeks I've been traveling for the PLANT BASED INSTITUTE between Munich and Berlin. I don't get to enjoy my balcony that often. On my first free evening I took the chance to have a wonderful BBQ with my friends enjoying the weather. Everyone cooks the dish they want and we really don't want to miss a traditional german potato salad. I like it most with some greens in it. The recipe is from my new book VEGIONAL

What do you like most for a BBQ evening? If you like, comment below and maybe the next recipe will be your wish!

Makes 4-6 portions.
Preparation time: 40 minutes

For the remoulade:
100 ml soy milk (you will need soy milk because of it's lecithin)
1 tbsp. white wine vinegar
1/2 tsp. mustard
salt, black pepper
1 onion
2 small pickles
1 bunch of fresh herbs of your choice (chives, parsley, tarragon, chervil)

For the salad:
4,4 lbs waxy potatoes 
10 oz frozen green peas
1 small zucchini
5,2 oz smoked tofu
3 spring onions
2 pickles
homemade remoulade
3 tbsp. white wine sugar
smoked salt, black pepper

Mix soy drink and vinegar in a blender until the soy drink builds flakes. Blend at medium speed and add oil until you reached favoured consistency. Flavor with mustard, salt and pepper. While blending the mixture is a little warm and it will get thicker when it cools off. Cut onion and pickles into small cubes, chop the herbs and stir all in. 
Cook potatoes in salted water for about 20 minutes. Then drain potatoes and let them cool off. Cut beans into pieces and leave to cook with the peas in some salted water. Darin afterwards. Peel the potatoes (or not) and cut them in slices. Put them in a salad bowl. Cut small cubes of zucchini and smoked tofu, slice spring onions and add to the potatoes. Also add beans and peas. Chop pickles and stir with remoulade and vinegar. Add the dressing to the salad and mix everything. If you like add smoked salt and pepper.