Smashed Potato Salad with Herbs and Couscous
Ingredients
- 1 lb baby potatoes
- Extra virgin olive oil (as needed for roasting + 2 Tbsp for dressing)
- 1/4 cup couscous, cooked
- 1 large bell pepper
- 3 celery stalks
- 1 small red onion
- 3/4 cup vegan mayo
- 3 scallions
- 4 cloves garlic
- Salt and pepper to taste
- Fresh lemon juice as needed
- Fresh dill, 1/4 cup
- Fresh parsley, 1/4 cup
- 1 tsp dried oregano
Preparation
Cook the baby potatoes until tender, smash them, and roast with olive oil until crispy
Cook the couscous according to package instructions and allow it to cool
Chop the bell pepper, celery, red onion, scallions, garlic, dill, and parsley
In a bowl, combine the vegan mayo, 2 tablespoons of olive oil, minced garlic, lemon juice, salt, pepper, dried oregano, chopped dill, and chopped parsley to make the dressing
Mix the roasted smashed potatoes, cooled couscous, chopped vegetables, and dressing together until well combined
Season to taste and serve immediately or chill before serving
Notes
Couscous can be substituted with farro, bulgur, quinoa, or any other grain on hand
Adjust olive oil, lemon juice, salt, and pepper based on preference for flavor and consistency
