Bethany's Vegan Kitchen

This simple side dish will pair well with lots of different foods. Cooking the potatoes until they’re tender, and not overcooked is key. This is also a handy way to use up leftover boiled potatoes too. I love potato salad, and you can customise the flavours to suit you. Add more or less garlic, switch the spring onion to red onion, whatever you like

Yield; Four(142kcal per serving) Cook time; 15 minutes

You’ll need;

1. 500g/1lb new potatoes, whole (don’t peel them)
2. Two tablespoons of egg free mayonnaise
3. One teaspoon of American mustard
4. One teaspoon of dried parsley
5. One quarter of a teaspoon of garlic powder
6. Three spring onions, sliced
7. Salt and black pepper to taste

Method;

• Add the potatoes to a large pan of boiling water and cook for 15 minutes, or until tender. There’s no need to peel them beforehand
• Once cooked, drain the water and immediately rinse the potatoes with plenty of fresh cold water. This will stop the cooking process. Then leave them to cool
• Mix together the mayonnaise, mustard, herbs and garlic in a small bowl. Once fully combined, add the spring onions and mix through
• Chop the potatoes in half and mix them through the dressing and spring onions. Refrigerate until you’re ready to serve