Vegan Crispy Potato Salad
Ingredients
- Potatoes
- Red cabbage
- Salt
- Broad beans or edamame
- Sun-dried tomatoes in oil
- Artichoke hearts in oil
- 1 green onion
- Toasted almonds
Sauce
- 2 tablespoons vegan mayonnaise
- or 1 tablespoon vegan mayonnaise and 1 tablespoon vegan yogurt
Preparation
Cook potatoes in water or steam until tender.
Toss potatoes with oil and bake at 200°C until crispy.
Mix red cabbage with salt.
Toast almonds if they are not already toasted.
Prepare the other vegetables by chopping or readying them as needed.
Make the sauce by combining the mayonnaise and yogurt options.
Assemble all ingredients in a bowl and mix well to combine.
