Potato salad makes a perfect side dish, or snack, however I ate this one with bread, and some raw salad as a main meal.
This one has no mayonnaise in it like a conventional one, and is a nutty version of a conventional potato salad.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 3 servings, as a main
Ingredients 3 medium potatoes
3 tbsp crunchy peanut butter (I used a natural one which is not as sweet as supermarket ones)
1/2 tbsp whole grain mustard
1/2 tbsp vinegar
1 tbsp minced red onion
salt & pepper
small stick celery, diced
3 tbsp dried cranberries
Cut the potatoes into small cubes, and cover with water in a pot. Bring to the boil, turn down the heat and simmer until the potatoes are done when stuck with a fork -this will take about 10 minutes at most depending on their size -do not overcook.
Meanwhile, prepare the dressing by mixing together the peanut butter, olive oil, mustard, vinegar, red onion, salt and pepper and it is also nice if you add a tbsp of chopped parsley.
When the potatoes are done, drain them thoroughly and put them in a large bowl along with the celery, cranberries and dressing.
Mix gently till just combined -if you mix too long the potatoes could mash.