Here’s a confession: for the vast, vast majority of my life, I really hated potato salad. But I think it’s because I’d only ever had bland yet overly creamy piles of slop. (I’m really not selling you on potato salad, am I?) But I had a glut of new potatoes in the kitchen, and it felt too hot to have them mashed or roasted or any other method that I usually reach for, so I decided to give vegan potato salad a go.
And readers, I am a convert. Lightly tossed in coconut yogurt, but not dripping in it, with a good balance of herbs and it is the perfect summer side.
So here’s my Vegan Potato Salad
Ingredients:
500 g of new potatoes
small pot of coconut yogurt
handful of chives, chopped
3 spring onions, chopped
salt
pepper
gherkins, chopped if desired
Instructions:
First wash and boil your potatoes until they are soft. Depending on how large they are you might want to halve or quarter them so they are bite-sized. Drain them and cool them to room temperature.
Once they are room temperature toss them in the yogurt, spring onions and chives. Taste and salt and pepper as you see fit. Then refrigerate them for at least 1 hour.
Notes:
Sam loves gherkins/American-pickles but I don’t. But a few chopped up and sprinkled in amongst the potatoes for anyone in your life who also liked them will go over well!
How do you feel about potato salad?
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