Bethany's Vegan Kitchen

Tender potatoes along with meat free “bacon”, dairy free cheese, spring onion, peppers and cherry tomatoes, in a creamy herb dressing. This would be great served as a side dish with all sorts of different meals, or great picnic or barbecue food. If mock meats and cheese aren’t for you, leave out the cheese and replace the “bacon” with diced smoked tofu

You’ll need;

1. 750g/1lb.10oz chopped potatoes, use potatoes you like, I just used baking potatoes. I didn’t bother peeling them, but you can if you prefer
2. One pepper, seeds removed and chopped
3. Five spring onions, finely diced
4. 100g/3.5oz meat free bacon, diced, I used gammon by Vbites but there are various other options out there
5. 50g/1.7oz dairy free cheese, diced into small cubes, I used the garlic and chive cheddar alternative by ASDA
6. 125g/4.4oz cherry tomatoes, chopped
7. For the dressing you’ll need; 5 tablespoons of mayo, one tablespoon mild aka American mustard, one tablespoon of white wine vinegar, one teaspoon of mixed herbs. Salt and pepper to taste

Method;

• Bring a large pot of salted water to a boil, then boil the potatoes until they’re fork tender. Mine took about 10 minutes, but this will vary on how small or large you chop them
• Once the potatoes are cooked, drain away the water. Fill the pot back up with cold water, then drain again. Fill with more cold water, drain well and then set aside. The cold water will stop the cooking process, ensuring your potatoes don’t become overcooked
• Chop and prepare the vegetables, then add them into a large mixing bowl. Add in the cooked potatoes and fold them together
• Whisk together the dressing ingredients into a small bowl until they’re well combined. Drizzle the dressing over the potato mixture and fold everything together. Store in the fridge until you’re ready to serve