This vegan potato salad is super easy to make, tastes great as is or with pan seared tofu, veggie sausages or, a little more festive, with this lentil loaf.
Cook potatoes in salt water for 20-30 minutes until they're done.
In the meantime, cut pickles, onion, and chives. Combine everything in a bowl with veggie stock, pickles water, and oil and marinade.
Rinse cooked potatoes with cold water. Peel and cut into slices. Douse potatoes with prepared veggie-stock-mixture and combine carefully.
Season with salt & pepper and allow to infuse for 30 minutes before serving.