Potato Salad

Potato Salad

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This potato salad is a-ma-zing! It has all the components of a traditional potato salad and in fact, in our opinion it is even better. Creamy with a slight cheesiness that makes it incredibly moorish!

  • Level

    Simple stuff
  • Yields

    10
Dairy FreeGluten FreePlant BasedVeganVegetarian
  • DRESSING

  • Total Calories 313
  • Total Fat 17g
  • Total Sodium 63mg
  • Potassium 4mg
  • Total Carbohydrates 27g
  • Sugars 3g
  • Protein 10g
  • Vitamin C 44%
  • Calcium 3%
  • Iron 37%

Total Calories Total Fat Total Sodium Potassium Total Carbohydrates Sugars Protein Vitamin A Vitamin C Calcium Iron B12

Method

    1. Fill a large pot with water and bring to the boil.

    2. Meanwhile, chop potatoes into roughly 1x2cm chunks

    3. Add to boiling water and cook for approximately 5 mins at boiling. If the water stops boiling once you add the potatoes, count your 5 mins from when the water just starts to bubble again. They should have just softened but not fall apart when you put a knife into them.

    4. Drain off water and rinse with cold water to stop the cooking process. Place in a container in the fridge to cool.

    5. Place all dressing ingredients in a high-speed processor and whizz until smooth.

    6. To serve, stir through dressing 1/2 cup at a time (you might not need all the dressing - the remainder can be stored in the fridge). Chop chives and stir through to serve.

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