A Vegan Potato Salad Recipe with a flavourful twist that makes it packed with flavour and perfect as a side dish or on its own! Whip it up for your next BBQ or potluck.
30 baby potatoes, some halved, some whole
1/3 cup red onion, finely chopped
1/3 cup green onion, finely chopped
1/3 cup celery, finely chopped
1 garlic clove, pressed
1/4 cup dill, finely chopped
1/4 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
Juice of half a lemon
2 tbsp. olive oil
2 tbsp. vegan mayo
1 tsp sea salt
1/2 tsp fresh cracked pepper
In a large pot, boil water and season well with salt. Cook till tender, strain and cool till safe to touch.
Into a large mixing bowl, gently toss together all your ingredients and enjoy with your favourite main dish, green salad and refreshing drink!
Salad will last up to 1 week in a tightly sealed container in the fridge.
Choosing to combine the mayo + oil + lemon separately will help keep the salad refresher but adding it all together will increase the flavour over time.
Keywords: avocado, best, creamy, dill, easy, mayo, mustard, recipe, warm