New potatoes in a creamy white sauce with pink onion

Here it is again: my long-awaited, unbelievably pleasant annual habit. Overeating on fresh, local new potatoes. I have to admit, it’s me who stands over a potato box in the store, choosing the prettiest and smallest ones.

As it is well known, boiled new potatoes are delicious just as they are: eaten with a little bit of salt, served with young cabbage, dill, and asparagus. And eating them this way in the late afternoon on my balcony, I have come to the conclusion that the smallest, round ones are actually like ready to serve… gnocchi’s. Why not serve them with some creamy sauce then? With subtle garlic flavor and a sour-sweet, crispy red onion boiled new potatoes can turn into an elegant dinner. Spring in the kitchen is great!

New potatoes in a creamy white sauce with pink onion

  • 1 kg of new potatoes (preferably the smallest possible)
  • 200g of natural tofu (good quality, the softer the better)
  • 8-10 cloves of garlic (Trust me, we will fry the garlic, its taste will not be intense)
  • 5 tbsp of rapeseed oil
  • 100-150ml of unsweetened plant-based milk (I used soy)
  • 2 full tbsp of apple cider vinegar
  • a flat tsp of salt
  • freshly ground pepper
  • 1 red onion
  • 1 tbsp of apple cider vinegar
  • 1/2 tsp of salt
  • 1 tsp of sweet syrup or sugar
  • To serve: dill, freshly ground pepper, a splash of linseed oil or any cold pressed oil

1. Wash the potatoes, do not peel them. Boil in salted water until tender, about 15-18 minutes.

2. Meanwhile, heat the oil in a small pot or frying pan and fry the whole garlic cloves in it – you don’t have to peel them. Fry the garlic over very low heat while the potatoes are boiling. Garlic cloves should become soft, slightly brown, but not burned.

3. Prepare quick pickles: peel the onion and cut into thin slices. Using your hands, massage with vinegar, salt, and sweet syrup or sugar. Set aside.

4. Drain boiled potatoes. Using a fork, remove the garlic from the aromatic oil and place it on a cutting board. Save the garlic-infused oil.

5. Peel the slightly cooled garlic. The fried shells will come off very easily.

6. In a tall, blending vessel, put tofu, garlic and the garlic oil, vinegar, salt and a little pepper. Blend everything. Add most of the plant-based milk and blend again until everything it is creamy. If the sauce is too thick, add the rest of the milk.

7. In the pot where the potatoes were boiling, combine the sauce with the potatoes, mix everything. Serve with pink onions, fresh dill and a little bit of pepper. It tastes good fresh & warm, but also as a potato salad, directly from the fridge.