It’s the first of January 2019 and the carb cravings have been real. A few too many naughty drinks last night and it’s been a slow start to the year. If your new years resolution is to eat less meat & dairy, or if you love potatoes as much as I do- then this recipe will be a hit in your household!
As this is my first blog post, I should let you know a few things… my goal is to show people that healthy/plant based cooking doesn’t have to be difficult, use your intuition and be creative! Your eyes and taste buds are better than any recipe 😉
Potatoes (approx. 6 medium sized)
1 Onion diced
2 Cloves Garlic diced
1 heaped tsp Wholegrain Mustard
1 heaped tsp Dijon Mustard
1 tbsp. Apple Cider Vinegar
Squeeze Lemon Juice
Dice potatoes and add to salted water, boil. Whilst potatoes are cooking, preheat oven. Once potatoes are soft, but not breaking apart- strain and add to oiled pan. Place in oven for 15 mins or so. If you are short on time, you can skip this step, just make sure the spuds are cooked through!
While the potatoes are cooking, add oil to a frypan and sauté onion and garlic. I make the dressing while the onion mix and spuds are cooking.
Add a few heaped tablespoons of vegan mayo to a bowl, add mustard and ACV – mix. Then add a squeeze of lemon juice, salt & pepper, and herbs to taste. Place in fridge while potatoes are cooking.
Pull potatoes out of the oven and allow to cool for a while, if you like your potato salad warm then no need to wait. Stir through onion/garlic mix and then dressing. Add to a nice bowl, garnish with parsley, thyme (whatever herbs you have available), take a photo, pop it on the ‘gram, tag me and then dig in! xx
If you’d like to take it to another level, try adding some toasted sunflower seeds, hemp seeds and/or pumpkin seeds