Recipe courtesy of Biteappy.com
This vegan potato salad, is another great recipe for summer or winter, i think it is either best served as a dish over some rocket or green salad or alongside some BBQ food on a hot summers day!
Vegan Potato Salad
Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid, these contribute to many health benefits including building new cells, cardiovascular protection and improving brain cell and nervous system activity.
Ingredients
- 1 bag of new potatoes
- 1 handful fresh chives
- 1 tbsp capers
- 4 small gherkins (chopped finely)
- 4 shallots (peeled chopped finely)
- 2 tbsp egg free mayo
Directions
- Slice your potatoes in half and some in quarters if they are large, place in a large pan and boil for 15mins until soft.
- Drain the potatoes and then let the potatoes rest in some cold water for 30mins.
- Finely chop the fresh chives, shallots, gherkin and through them all into a new mixing bowl.
- Add in two tbsp of capers (drained)
- Once the potatoes are cooled you can drain and add them to the other ingredients in the mixing bowl.
- Add in the mayo and give it a good stir, you may want to season with salt and pepper but I find the capers already give it a good depth of flavour.
- Place in the fridge for 30mins to cool more and then serve.