Potato Salad
Fresh potatoes with a delicious vegan dressing.
Serves: 2
Gather
- 6 potatoes chopped into bite-size pieces medium sized or 12-15 very small ones
- 2-3 tablespoons yogurt we used coconut
- 3-4 stalks fresh chives chopped
- Salt to taste
- Black pepper to taste
Prepare
-
Boil the potatoes and allow to cool (or use ones already cooked & cooled)
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Stir the yogurt until smooth, then add the chives, salt and pepper and mix through.
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Add the dressing to the potatoes and gently combine until they potatoes are covered.
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Enjoy!
Tips & Storage
- Refrigerate until served.
- Can be stored refrigerated for 2-3 days (check yogurt date).
- Change the type of yogurt for a different taste (soya, thicker, thinner)
- Add more chives, or try chopped mint instead.
- Mix some Indian spices (1/2-1 tsp each cumin, coriander, turmeric) into the yogurt for a curried potato salad.
- Use different potatoes to find your favourite - try new potatoes with skins on, or fluffy bakers chopped into bite-sized pieces.
- Be fancy and cut your potatoes into equal sized cubes before cooking!
