Potato Salad

vegan summer potato salad, full of colours and a vegan aioli

1LB creamer (small) potatoes, cut in half

1 cup of freezer peas, thawed

1 yellow zucchini, thinly sliced

1 lemon

1/4 cup (vegan) mayo

3 cloves of garlic

2t teaspoons of garlic powder

1 cup of dill, rinsed

1 cup of mint, rinsed

1/2 cup of tarragon, rinsed

1 cup of cilantro, rinsed

1/2LB green beans

1/2 cup of red onion

1 1/2 cups of cider vinegar

1 cup of h2o

1/2 cup of sugar

1 tablespoon of triple crunch mustard

4 tablespoons of olive oil

1. First, let's make the pickled things: heat up 1C cider vinegar, 1C h2o + 1/2C sugar just until the sugar has dissolved (let's keep that green bean crunch!). Take a couple of those dill stems you were going to throw out, add it into a heat proof container with the cleaned green beans - add in the liquid. Place in fridge (uncovered) to cool. 

2. Add red onion in a pan and cover with remaining vinegar (it should almost just cover it), add a bit of salt and turn onto high heat; let the vinegar dissolve entirely - the onions should be bright and tender.

3. Put potatoes in a medium pot and cover with cold water, salt generously (potatoes love salt unconditionally) and place on high heat to a boil; cook until tender (about 20-30 minutes).

4. Drain+ cool potatoes in your fridge

5. Now for the herb salsa verde, take three-quarters of all your herbs and chop them up nicely - add to a bowl with some lemon zest, 1 clove of diced garlic, your mustard + some olive oil. Mix and adjust seasoning to your preference with a bit of salt and pepper. Add more olive oil to get a "sauce-like" consistency.

6. Finally, we've made it to the garlic mayo. Microplane/dice 2 cloves of peeled garlic and add mayo + garlic powder. Season with salt and mix together. 

7. Combine potatoes, herb salsa verde + pickled onions in a bowl, mix well + adjust seasoning. Add a bit of lemon zest to brighten things up even more. Add a good spoon of mayo on the bottom, followed by the potatoes. Add a couple more small dollops of mayo on top, followed by your zucchini slices, freezer peas and remaining picked (but not chopped) herbs. Give a couple extra zests of lemon for god luck, and a pinch of finishing salt. 

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