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Baked Potato Salad

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This is feeding: 4 people
Author: Alex @plantbased.traveler

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.

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