Now that summer is here, everyone is getting ready for bbqs and summer meals!
There is no better side dish for your summer meal that this stunning vegan potato salad!
The dish goes perfectly, it's healthy, delicious and the sauce pulls the dish together.
My recipe is very quick and easy to make.
Why not try making it with sweet potatoes instead of new?
Sweet potatoes are incredibly healthy for you!
You can change the salad in this to whatever your favourites are or what you fancy at the time. I think this is really great because in the winter you can have more things like squash, cooked carrots and peppers, things that make it warm. And the summer you can have cucumber ect.
Ingredients:
800g New Potatoes (sliced ½ cm thick)
2 Stalks Celery (finely sliced)
⅓ cup Spring Onions (finely sliced)
2 Carrots (thin sticks) Cooked or not cooked - It's up to you. We change between them depending on how we feel.
100g Baby Tomatoes (quartered)
1 Yellow Pepper (small dice)
Sauce;
¼ cup Olive Oil
⅓ cup Basil
2 tbsp Lemon Juice
2 tsp Mustard - I used English mustard but you can use which ever mustard you prefer.
2 Cloves Garlic (Sliced)
Ground Pepper - To taste
Method
* In a large saucepan place the potatoes cover with water and boil until they are soft.
* While the potatoes are boiling, place the following in the food processor and mix to a dressing: Olive oil, basil, lemon juice, mustard, garlic and ground black pepper.
* Once both the potatoes and the dressing are finished, you can then add the potatoes into a mixing bowl along with the celery, spring onions, carrots, tomatoes and peppers, and then cover with the sauce.
* Mix.
Serve.
Enjoy!
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