Spring Packed Potato Salad

Spring Packed Potato Salad

Comforting, fresh & satisfying all at the same time - this is a zippy, veg-packed version of potato salad which is delicious by itself or served as a side to a plant powered BBQ or Garden Picnic!

Ingredietns to serves 4:

6 to 8 / approx. 400g new potatoes

1 bunch / 300g of asparagus

6 spring onions

1 bag of rocket

The juice of 1 lemon

3 tbsp plant based mayo - we used Rubies In The Rubble Mayo

Olive oil 

Sea salt

 

Method:

1. If the potatoes are different sizes, cut the bigger ones in half and pop them all in a pan of cold water. Bring them to the boil over a medium to high heat and allow them to cook for 20-25 minutes until tender all the way through. Drain the potatoes and allow them to cool.

2. Trim the woody bottoms off the asparagus then roughly chop the spears into about 1 cm pieces. Place a frying pan over a medium heat and drizzle in 1 teaspoon of olive oil. Tumble the asparagus into the pan and let it steam-fry for 5 minutes stirring occasionally until its cooked through but still has a bit of a crunch. Set aside and allow to cool.

3. Once the potatoes have cool, dice them into small or large pieces depending on what takes your fancy then place them in a large mixing bowl.

4. Top and tail the spring onions then finely slice them. Scatter them over the potatoes, followed by the cooked asparagus.

5. In a separate bowl, spoon in the mayo, add a good pinch of sea salt and lemon juice then mix together thoroughly. Pour the dressing over veggies and potatoes the mix together really well so that everything is well coated in the dressing.

6. Add the rocket then give the salad another good mix and you’re ready to serve!

Enjoy!

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