This Creamy Vegan Potato Salad has that balance of sweet and savoury. A perfect dish to take to your next vegan dinner party!
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700g
new potatoes
skin left on
-
1
tsp
wholegrain mustard
-
2
sprigs of
spring onion
chopped
-
2
Tbsp
vegan mayonnaise
-
2
pickles
chopped finely
-
1/2
tsp
Black salt
-
1
Tbsp
fresh dill
chopped finely
-
Boil the potatoes whole for around 10 to 12 minutes or until tender
-
Drain the potatoes and let cool for around 20 minutes
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Chop into quarters or even smaller. Add spring onion, pickles, vegan mayonnaise, black salt and fresh dill. Mix together well
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Serve or keep in the fridge until ready to eat!