VEGAN POTATO SALAD (NO MAYO)
This healthy flavour-punching vegan potato salad is a great addition to your summer BBQ table. Quick & easy to prepare, it’ll become one of your favourite crowd pleasers. Great option for people with dietary requirements: vegan, low fat, gluten-free, dairy-free and egg-free.
Ingredients
For the salad:
- 500 g baby potatoes cut in half
- 1 tbsp olive oil
- 1 cup green peas fresh or thawed if using frozen
- 1/2 cup green olives
- 6-8 radishes thinly sliced
- 2 big handfuls green pea shoots
- 1/2 cucumber cubed
- Juice of 1/2 lemon
- A small bunch of fresh mint finely chopped
For the dressing:
- 2 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Around 4-5 tbsp olive oil
Instructions
- Cook the potatoes in boiling water for 25-35 mins until soft. Drain, drizzle with olive oil, season with salt & pepper & cool down slightly.
- Combine all dressing ingredients in a jar/bowl and shake/whisk for a few seconds to combine. Set aside.
- Combine all salad ingredients in a serving bowl, add warm potatoes, drizzle with dressing, season with salt & pepper and mix well to combine. Serve warm or cold.
Tried this recipe?Let us know how it was!