Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!
Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.
We hope you enjoy making this one,
Lou x
Ingredients: feeds 4
- 1kg potatoes, washed and diced 1inch cubes
1/2 cucumber, finely diced
1 small bunch parsley, finely chopped
1 small bunch dill, finely chopped
1/2 cup (120g) vegan yogurt
1/2 cup (120g)vegan mayo
1/2 red onion, finely diced
zest and juice of 1/2 lemon
1 teaspoon dijon mustard - Salt and pepper to taste
Method:
- Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
- Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
- Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
- Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.
