Bethany's Vegan Kitchen

Tender new potatoes, with diced tomato and spring onion, in a creamy avocado dressing. Perfect for lunches, picnics or gatherings (when and where appropriate to do so of course, safety first). Avocado gives this such a creamy richness, so there’s no need for any egg free mayonnaise

You’ll need;

1. 1kg baby potatoes
2. Three tomatoes, deseeded and diced
3. Four or five spring onions, thinly sliced, with the roots and tops discarded
4. One pack of Holy Moly guacamole, alternatively you can use two ripe avocados, mashed. I was given the guacamole for free (AD/PR sample) but I’m under no obligation to use it, and my opinions are my own
5. Two teaspoons of lemon juice
6. Seasoning mixture; half a teaspoon of garlic powder, half a teaspoon of onion powder, one teaspoon of dried mixed herbs
7. Salt and black pepper to taste

Method;

• Start by slicing the potatoes in half, then popping them into a large saucepan. Fill the saucepan with salted water, pop the lid on and then bring it to a boil. Once the water is boiling, drop the temperature down to low and cook for 15 minutes. Once they’re cooked, drain away the water and rinse the potatoes with cold water to stop the cooking process
• Prepare the tomatoes and spring onion, then add them into a large mixing bowl
  
• Mix together the guacamole (or avocado if using), the lemon juice and seasoning mix. Add a pinch of salt and black pepper to taste
  
• Add the potatoes and dressing into the mixing bowl, mix them together until fully combined
• Allow the salad to chill in the fridge for 30 minutes before serving

The lemon juice will prevent the avocado from browning, so you can keep the salad in the fridge for up to a couple of days