Texan potato salad

Name: Texan potato salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: ['American']
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)

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

Feeds 8
Ready in 25 minutes

Each serving contains

Energy
13%
1108kj 265kcal
Fat
Med 23%
16.3g
Saturates
Low 10%
2g
Sugar
Low 6%
5g
Salt
Med 16%
0.97g

% of adult’s reference intake | Carbohydrates per serving : 26g

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Ingredients
Method

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)