Creamy Herby Potato Salad
Not sure if we should call this dish a Creamy Potato Salad or a Dreamy one, it's really just that good! Crispy roast potatoes, silky smooth plant-based mayo and sour cream, tangy olives, chives and spring onions, all tossed together with a zhuzh of lemon. Sometimes the simplest dishes really are classics for a reason.
Serves
Ingredients
For the salad base
<item-todo-done>1kg new potatoes<item-todo-done><item-todo-done>5 spring onions<item-todo-done><item-todo-done>10g chives<item-todo-done><item-todo-done>100g green olives<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> olive oil<item-todo-done>
For the creamy dressing
<item-todo-done>2 tbsp plant-based sour cream<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>150g plant-based mayonnaise<item-todo-done>
Before you start
Preheat oven to 220˚C, fan setting | 2 mixing bowls | Powerful blender | Large baking tray
Roast the potatoes
- Halve the potatoes and place into a large baking tray
- Add a good drizzle of olive oil and a pinch of salt, mix well until all of the potatoes are coated in the oil and roast for 25-30 minutes until the outside of the potatoes are golden brown and the middle is soft
- Once the potatoes are cooked, remove from the oven and leave to cool
Make the creamy dressing
- In a mixing bowl, stir together the plant-based mayonnaise, sour cream, mustard, a good squeeze of lemon juice and a pinch of salt
Make the salad
- Finely slice the spring onions and chives
- Halve the olives
- Once the potatoes are cool, place them into a mixing bowl
- Add the sliced spring onions, chives, olives and the dressing
- Mix well until all of the potatoes are coated in the sauce
Time to serve
- Spoon the potato salad into a large serving bowl and garnish with some more fresh herbs and pepper