Ingredients
- 10 small-medium Potatoes organic if possible
- 5 Radishes
- 1 small Red Onion
- 2 Spring Onions
- 1 handful Arugula or rocket
- 2 tbsp Vegan mayo
- 2 heaping tsbsp Simple Relish no sugar added
- 3 tbsp Relish Brine
- 1/2 Lemon juiced
- 1 tbsp Chives
- 1 tbsp Parsley
- 1 tsp Dill
- Salt & Pepper to taste
Instructions
- Bake scrubbed potatoes for 40-45 minutes at 375 F (190 C) until fork tender(but not too soft!) and let them cool down. (You can also do this step the day before!)
- Peel the potatoes (or leave the skin depending on your preference) and slice them.
- Finely dice the red onion and slice spring onions and radishes.
- In a bowl stir together vegan mayo, relish, brine, lemon juice, herbs (fresh or dried) and spices.
- Add all the vegetable and potatoes and gently combine with the dressing. Potatoes will fall apart a bit but that’s okay.
- Enjoy right away or refrigerate until ready to use.