Creamy Herby Potato Salad
- Super simple
- 0:30 m
- 8 ingredients
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: 4
Ingredients
For the salad base
- 1kg new potatoes
- 5 spring onions
- 10g chives
- 100g green olives
- Salt & pepper to taste
- olive oil
For the creamy dressing
- 2 tbsp plant-based sour cream
- 1 tbsp Dijon mustard
- 150g plant-based mayonnaise
Before you start
Preheat oven to 220˚C, fan setting | 2 mixing bowls | Powerful blender | Large baking tray
Step 1
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
Ingredients
- 1kg new potatoes
- Salt & pepper to taste
- olive oil
- Juice of 1 lemon
Step 2
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
Ingredients
- 2 tbsp plant-based sour cream
- 1 tbsp Dijon mustard
- 150g plant-based mayonnaise
Step 3
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
Ingredients
- 5 spring onions
- 10g chives
- 100g green olives
Step 4
Time to serve
- Spoon the potato salad into a large serving bowl and garnish with some more fresh herbs and pepper