Vegan Potato Salad

Name: Vegan Potato Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 500g / 1 pound baby potatoes; 1 can sweet peas (400ml / 15 oz); 5-6 medium pickled cucumbers; 1 medium apple (sweet); 1/2 red onion (or 1 shallot); salt and freshly ground pepper; 3 tbsp chopped fresh dill or chives; 2 tbsp spicy mustard (e.g. french, dijon)2 tbsp delicate mustard (e.g. yellow mustard)2 tbsp sweetener (agave syrup, maple syrup)2-3 tbsp olive oil of good quality1 tbsp apple cider vinegarsalt and freshly ground pepper

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Author : VegnFit

Ingredients

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500 grams / 1 pound baby potatoes1 can sweet peas (400 milliliters / 15 oz)5-6 medium pickled cucumbers1 medium apple (sweet)1/2 red onion (or 1 shallot)salt and freshly ground pepper3 tbsp chopped fresh dill or chives2 tbsp spicy mustard (e.g. french, dijon)2 tbsp delicate mustard (e.g. yellow mustard)2 tbsp sweetener (agave syrup, maple syrup)2-3 tbsp olive oil of good quality1 tbsp apple cider vinegarsalt and freshly ground pepper

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Instructions

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Step 1

Clean and scrub the potatoes (no need to peel off the skin). Cook in water with 1tsp salt until tender. Depending on the size of your potatoes it will take 10-15 minutes.

Step 2

In the meantime open and drain sweet peas, chop pickles, onion and apple (you may leave or remove apple skin).

Step 3

Put all the ingredients of dressing in a small jar, close it and shake well until everything is combined. This will help making your dressing creamy. Try and adjust seasoning according to your liking.

Step 4

Drain potatoes and leave them to cool.

Step 5

Mix all the ingredients with the dressing, add chopped dill or spring onion if using.

Step 6

Cut your baby potatoes in half (or four pieces depending on their size). Gently mix the potatoes into the salad, not to break them too much,

Step 7

It’s best to chill your salad in the fridge for at least 30 minutes, so the flavors combine perfectly.