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Thursday, 19 April 2018

Easy Vegan Potato Salad


Spring has most certainly sprung this week! The warmer weather is making an appearance, the sun is shining, the birds are singing and I'm finally ditching the winter coats for light jackets. The change in the weather and the turn of the seasons always makes me so excited for new food, new produce and seasonal dishes. Spring/summer food is my absolute favourite, because whilst I love winter warmers such as curries and stews you just can't beat pasta salads, BBQ food, fresh summer berries and all the other vibrant, zesty, delicious foods the season has to offer.

One of the best summer foods (in my option) is a fresh potato salad. It's just a classic, isn't it? I remember it eating it as child on picnics or with a family BBQ, I always loved it but didn't eat it for such a long time when I transitioned to a plant based diet because most potato salads you buy in the shop contain dairy. I've made a few vegan friendly potato salads over the last year or so but this recipe I'm sharing with you today is my tastiest, easier and cheapest yet!


The simple dressing (or mayo alternative) is made using tahini, lemon juice and olive oil - so all things you can easily find in your local supermarket, all natural and all super tasty. When combined it makes this delightfully fresh taste and creamy consistency that's perfect for potato salad. The spring onions, parsley and chives add the most wonderful flavours that all scream 'summer'!

I love to pair this potato salad with plenty of baby leaf salad, on the vine potatoes and either falafels or a veggie burger. It'd be a great BBQ dish and one to make on a light, warm evening to enjoy in the garden....maybe with a drop of white wine!






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