Vegan Potato Salad

Step 1

Preheat the oven to 225C/435F.Poke a small hole in each baby potato and place on a roasting tray. Season with salt and pepper to taste and roast for around 30-35 minutes until the skin is golden and crisp.

Step 2

In the meantime, in a small bowl, combine the minced garlic, Dijon mustard, olive oil, mustard seeds and lemon juice. Whisk well until everything is incorporated. Add some salt and pepper to taste. Now add the chopped fresh herbs and the chopped onion and mix well again.

Step 3

When the potatoes are ready, take them out of the oven and place them in a bowl. Add the vegan lemon vinaigrette dressing on top and shake them a little to ensure they are all fully coated. Serve hot or cold.