Texan potato salad
https://www.coop.co.uk/recipes/texan-potato-salad
A vegan potato salad which is zesty and tangy - perfect for serving alongside a veggie barbecue
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Feeds
8
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 26g
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Ingredients
- 900g Co-op new potatoes
- 2 celery sticks, thinly sliced
- 1 red pepper, diced
- 8 Co-op spring onions, sliced
- 8 small pickled gherkins, sliced
- 4 tbsp drained jarred capers, chopped
- Zest and juice of 1 lemon
- 10g each dill, parsley, mint and coriander, chopped (or ½ tsp dried of each)
- 125g vegan mayonnaise (recipe below)
Method
- Put the new potatoes in a large pan of water, bring to the boil and cook for 15–20 mins, until tender
- Meanwhile, put the celery, red pepper, spring onion, gherkins, capers, lemon zest and juice in a large bowl
- Add three-quarters of the fresh herbs, reserving the rest to garnish, or all the dried herbs
- Add the mayo, season well, then fold everything together
- Drain the potatoes in a colander and run under cold water until cool enough to handle
- Cut into quarters, then add to the bowl and mix everything together again
- Sprinkle over the reserved herbs, if using, to serve.
This recipe is from BISH BASH BOSH! by Henry Firth and Ian Theasby is out now (HQ, HarperCollins)
