Easy Vegan Potato Salad
Ingredients
- 900 g Amandine potatoes or other waxy baby potatoes
- 1/2 tbsp salt for cooking water
- 4 tbsp vegan mayonnaise
- 2 tbsp vegan sour cream or unsweetened vegan yoghurt
- 1/2 lemon juiced
- 1 tbsp olive oil
- 2 tsp whole grain mustard
- 2 tbsp finely chopped Cornichons
- 1 small bunch parsley, finely chopped
- 1 small bunch dill, finely chopped
- 1 small red onion, finely chopped
- salt & pepper to taste
Preparation
Place potatoes in a large pot, add salt and cover with water. Cook until potatoes are tender.
Mix all remaining ingredients in a large bowl. Roughly slice the potatoes when they have cooled a little and add to the bowl. Mix well and serve.
Notes
Amandine potatoes have thin tender skin making them excellent for eating unpeeled, but feel free to use any other potatoes and peel them if desired.
