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Creamy Vegan Potato Salad

by Jac's Veghead (follow)
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I was never the biggest fan of potato salad, it was always too rich for me but I know a lot of people love it. With Christmas eve cooking up to me I decided to veganise this typically fatty dish into a virtually fat free dish that is still filling, creamy, smooth and hearty.

This dish is vegan but has no "weird" ingredients. In fact the creaminess comes from store bought mayonnaise that no one would think is dairy free. Top this with delicious dill, fresh mint and zesty pickles and you have the perfect side dish.



Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 7 side dishes

Ingredients
14 small white potatoes
10 pickles
2 tbsp of fresh mint
Handful of fresh flat leaf parsley
Handful of fresh dill
410 grams (one jar) of Traditional Praise 97% fat free mayonnaise

Method
Peel the potatoes and quarter them, you want rather large chunks. Place them in a large pot and cover with boiling water. Cook on a high heat until cooked through but still firm. Drain and allow to cool
Whilst the potatoes are cooking and cooling prepare the other ingredients. Chop the herbs and pickles, place in a large bowl with the mayonnaise, season well and mix.

Once the potatoes are cool add them to the herby mayonnaise and combine.

Taste, season as needed and serve with a final sprinkle of herbs.



Categories
#Vegan
#Salad
#Healthy
#Easy
#Lunch
#dinner
#Australian
#side dish
#dairy free
#Gluten free
#allergy free
#Egg free
#Low fat
#quick
I like this Recipe - 6
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