Potato salad with plant-based truffle mayo

Potato salad with plant-based truffle mayo

vegan|gluten-free|picnic favourite

YIELD: 3 servings

PREP TIME: 10 mins
COOK TIME: 6-10 mins

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INGREDIENTS

• 600g organic new potatoes 

• ½ medium red onion

• 2-3 Tbsp plant-based truffle mayo (we used brand Garden Hill)

• 3 pcs spring onions, finely chopped

• ½ Tbsp Sea salt

• Himalayan pink salt, to taste

• black pepper, to taste

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DIRECTIONS

1. Heat up a pot of salted water and let it come to a boil.

2. Scrub potatoes and remove any visible dirt. Add to boiling water and boil until just cooked, about 6-8 minutes. Test with a knife or cake tester and it should be easy to push through without feeling mushy. 

3. In the meantime, finely slice red onion and set aside. 

4. Finely chop spring onion and set aside. 

5. Drain potatoes and once cool enough to handle, roll cut to large chunks. 

6. Combine all ingredients with truffle mayo in a large mixing bowl, fold through. 

7. Season with salt and pepper, to taste

8. Enjoy!