Vegan Potato Salad
You will need:
6 small-medium new potatoes
1/3 cup soy yoghurt
3 tbsps tahini
3 tbsps white vinegar
1/4 cup finely chopped red onion
1 tsp wholegrain mustard
celery salt
salt and pepper
salt and pepper
Clean the new potatoes but leave the skins on, then boil until soft. Leave to cool. Combine the tahini and vinegar to make a thick and creamy paste and slowly add the soy yoghurt until well combined. Mix the mustard into the dressing also. Chop the cool potatoes into bite sized pieces and put into a large bowl. Add the creamy dressing, chopped onion, celery salt and the salt and pepper and mix well. Leave to chill in the fridge until ready to eat
0 comments