Creamy Tangy Potato Salad with Crunch
Ingredients
- 200 g of cooked potatoes
- 2 tbsp of mustard
- 1 tbsp of agave syrup or date paste
- a splash of soy milk
- 1 tbsp of nutritional yeast
Preparation
Use precooked potatoes to save time and make preparation easier.
Mix all ingredients except for the potatoes in a bowl and mix well to create the dressing.
Cut the potatoes into bite-size chunks.
Mix the potato chunks through the dressing until well coated.
Optionally add finely chopped spring onions and some nuts for extra flavor and crunch.
Serve the potato salad on its own or on top of a fresh salad for a complete meal.
