Vibrant Veggie-Packed Potato Salad
Ingredients
- 500g firm potatoes
- Cocktail tomatoes
- Chickpeas
- Avocado
- Bell peppers
- Red onion
- Optional: vegan Greek feta cheese
- Fresh spinach or arugula
- Olive oil (60ml)
- Lemon juice (2 tbsp)
- Mustard (2 tsp)
- Parsley
- 1 minced garlic clove or garlic powder
- Salt and pepper
- Tahini and sesame seeds for topping
- Optional: other veggies like fresh corn, spring onions, white onion, mushrooms, zucchini, grated carrots
Preparation
Boil the firm potatoes until they are soft. Drain and allow them to cool slightly.
Cut the boiled potatoes into halves or quarters and place them in a large bowl.
Add cocktail tomatoes, chickpeas, diced avocado, sliced bell peppers, finely chopped red onion, and crumbled vegan Greek feta cheese (if using) to the bowl.
Toss in some fresh spinach or arugula.
In a small bowl, mix together olive oil, lemon juice, mustard, parsley, minced garlic clove (or garlic powder), salt, and pepper. Adjust the seasoning according to your preference.
Pour the dressing over the potato and vegetable mixture. Gently toss to combine.
Top the salad with a drizzle of tahini and sprinkle sesame seeds.
Serve the vibrant veggie-packed potato salad as is or as part of a meal.