Vegan Potato Salad with Fresh Herbs and Cranberries

Ingrédients

30 baby potatoes, some halved, some whole

1/3 cup Patience Fruit & Co Dried Sliced Cranberries, No Added Sugar

1/3 cup red onion, finely chopped

1/3 cup green onion, finely chopped

1/3 cup celery, finely chopped

1 garlic clove, pressed

1/4 cup dill, finely chopped

1/4 cup parsley, finely chopped

1/4 cup cilantro, finely chopped

Juice of half  a lemon

2 tbsp. olive oil

2 tbsp. vegan mayo

1 tsp sea salt

1/2 tsp fresh cracked pepper

A Vegan Potato Salad with a flavourful twist that makes it packed with flavour and perfect as a side dish or on its own! Whip it up for your next BBQ or potluck.

Les étapes

1. In a large pot, boil water and season well with salt. Cook till tender, strain and cool till safe to touch.

2. In a large pot, boil water and season well with salt. Cook till tender, strain and cool till safe to touch.

3. Into a large mixing bowl, gently toss together all your ingredients and enjoy with your favourite main dish, green salad and refreshing drink!

4. Into a large mixing bowl, gently toss together all your ingredients and enjoy with your favourite main dish, green salad and refreshing drink!

Recommendations

Salad will last up to 1 week in a tightly sealed container in the fridge.

Choosing to combine the mayo + oil + lemon separately will help keep the salad refresher but adding it all together will increase the flavour over time.