Tangy Vegan Roast Potato Salad

197

A delicious addition to your summer barbecue.

Tangy Vegan Roast Potato Salad

Servings 6 Servings
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Equipment

  • Mixing bowl
  • Chopping Board
  • Knife
  • Saucepan
  • Stirring utensil
  • Oven
  • Large Salad Bowl
  • Measuring Utenils: tbsp, tsp, 1 cup, 1/2 cup, 1/4 cup and 1/8 cup
  • Kitchen Scales

Ingredients

  • 1 kg washed potatoes (cut into large cubes)
  • 2 tbsp olive oil
  • pinch salt
  • 1 handful snow peas
  • 4 radishes (thinly sliced)
  • 1 small packet cherry tomatoes (cut in half)
  • 120 gram packet of baby rocket

For the dressing

  • 1 1/2 cups fresh basil (roughly chopped)
  • 1/4 cup fresh chives (finely chopped)
  • 2 large leaves fresh queen of herbs chopped (optional)
  • 1/4 cup fresh dill (roughly chopped)
  • 1/8 cup fresh mint (finely chopped)
  • 1/4 cup olive oil
  • 1/2 cup vegan mayo
  • 2 tbsp dijon mustard
  • 1 tsp chili flakes
  • 3 cloves garlic (crushed)
  • 1 juiced lemon
  • pinch salt and pepper

Instructions

  • Preheat oven to 180°C.
  • In a large mixing bowl, toss together olive oil, salt and cubed potatoes.
  • Transfer to a large baking tray and place in the oven for 45 minutes or until golden and crunchy.
  • Mix together all dressing ingredients in a small bowl.
  • When the potatoes are finished cooking, let them cool completely.
  • Mix all salad ingredients together including the dressing. Sprinkle with chili flakes to garnish.
Course: Salad

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