This potato salad is both mayo-free & completely vegan (egg & dairy free obvs)! I've always preferred a less creamy style of potato salad to celebrate the crispness of the potatoes themselves. This dressing offers a refreshing & tangy flavour. The key is not overcooking the potatoes so they still have some bite to them. I like to cut up my potatoes before cooking as I find it easier - but either way works. Pair this potato salad with a bbq on a warm evening & you are totally set! And if you are wondering if you can include potato in a healthy eating pattern... the answer is YES! All foods fit in moderation & balance. Happy cooking x
Mayo-free potato salad recipe
Serves 4-6
Time: 30 minutes plus refrigeration time
What you need: ~1kg red potatoes, finely sliced into circular discs 1/4 cup extra virgin olive oil 2 teaspoons wholegrain mustard 2 teaspoons dijon mustard 1/2 cup spring onions, finely chopped 1 lemon, zest & juice Salt & pepper to taste
Optional: feel free to add whatever fresh herbs you have for a more tangy dressing
How to: Bring a large pot of water to the boil & cook the sliced potatoes for ~5-7 minutes (they should still have a little bite to them). Drain the potatoes & rinse with cold water. Let them sit & cool for around 15-20 minutes. Meanwhile, make the dressing with the remaining ingredients - I usually put these all into a jar & shake, shake, shake! Once the potatoes have cooled, pour over the mayo-free dressing & mix well to combine. Place in the fridge for around an hour (or more) to cool & let marinate in the dressing flavours. Before serving, give it another good mix to combine evenly. You can top this with extra spring onions for some extra little bursts of flavour.
