Vegan Potato Salad

Prep
10 mins

Cooking
10 mins

Serves 3

Mixed

Ingredients

Serves: 3

750g new or baby potatoes

1 tbsp tahini

2 tbsp unsweetened coconut yoghurt

½ tsp mustard seeds

½ tsp coriander seeds

½ tsp cumin seeds

1 clove of garlic

Juice of half a lemon

Handful fresh dill leaves

Handful fresh chives, chopped

Salt and pepper

Florette Mixed salad

Half a red onion, very thinly sliced

Boil the potatoes for 8-10 minutes until tender.
Meanwhile grind the mustard, coriander and cumin seeds to a powder then add the tahini, yoghurt, garlic, lemon juice, salt and pepper and dill.
Blend in a food processor to create a thick, silky dressing a bit like mayonnaise consistency. (add a little cold water if its too thick.)
Drain the potatoes and leave them to stem for a couple of minutes before tossing through the dressing to coat them all over.
Add the Florette salad leaves, sliced onion, salt, pepper and chives and tumble through again, mixing it all in the dressing.
Serve warm with a finishing touch of chives on top – a delicious meal, side or picnic dish!

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