What do we do when we have too many potatoes? A potato salad! Let's face it, what makes a good potato salad, in my opinion, is the dressing. This one combines vegan mayo, Dijon mustard and vinegar - the perfect mix.
INGREDIENTS
1 bag potatoes (I had 1.36kg of russet potatoes)
5 tbsp vegan mayo
1 tsp Dijon mustard
1 tbsp white vinegar
Sea salt
Green onions, chopped
Radishes, chopped
STEPS
1. Rinse and scrub potatoes and place them in a large pot. Top with cold water and bring to a boil. Reduce the heat slightly and cook until tender (you should be able to stick a knife in it easily when done). Drain and set aside to cool, then quarter.
2. While the potatoes are cooking, prepare the dressing in a small bowl. Whisk together the vegan mayo, mustard, vinegar and sea salt.
3. In a big bowl, add the quartered potatoes, green onions, radishes and dressing and mix everything together.
Comments