Potato. Such a humble ingredient and a versatile one at that. Before I met my husband I liked potatoes, after I met my husband I LOVED them.
Potatoes, white and sweet varieties can be used in so many different ways. Salad, soups, in cakes and brownies, fries and my favourite, a giant hash brown breakfast. Yum!
Recently my husband and I went along to a picnic with our friends where we each brought a dish to share. I’m not lying when I say this salad was the first to go. In fact it went so quickly, I didn’t get to enjoy any!
That’s OK though because I make this all the time and now, you can too, if you like?
Most traditional recipes call for some sort of dairy (Mayo or sour cream) or egg-based mayo. But this potato salad gets all its creaminess from plants.
I like to add a pinch or two of black salt to give the dish a slightly ‘eggy’ flavour. You can find black salt in indian spice shops or even online. I like to order mine online and have it delivered straight to my door.
I find online shopping for herbs and spices fantastic as you are often exposed so many different types of flavours that you may not usually come across in-store.
If you do make this recipe I’d love to hear from you in the comment below Or you can follow and tag me in your creations over on Instagram @theplantritionist
I would be so grateful if you did.
I hope you love this potato recipe as much as I do.
Add your potatoes to a large pot and bring to the boil. Cook potatoes until you can poke a skewer easily through, but not so much as they are falling apart. I like to test 1 potato first by dicing it, if it holds form but is cooked then your potatoes are done. It's easy to tell if a potato is not cooked as usually the centre is a different colour and quite hard. Once potatoes are cooked, drain and set aside to cool down. Sometimes I even pop them into the fridge to cool them down a little faster.
Prep all other ingredients and add to a bowl. By this time your potatoes should be cool enough to work with, dice them into chunks and add to the other ingredients. gently fold the potatoes through until all potatoes are coated. Set aside in the fridge and allow to chill for at least 20 mins.
Ingredients
Directions
Add your potatoes to a large pot and bring to the boil. Cook potatoes until you can poke a skewer easily through, but not so much as they are falling apart. I like to test 1 potato first by dicing it, if it holds form but is cooked then your potatoes are done. It's easy to tell if a potato is not cooked as usually the centre is a different colour and quite hard. Once potatoes are cooked, drain and set aside to cool down. Sometimes I even pop them into the fridge to cool them down a little faster.
Prep all other ingredients and add to a bowl. By this time your potatoes should be cool enough to work with, dice them into chunks and add to the other ingredients. gently fold the potatoes through until all potatoes are coated. Set aside in the fridge and allow to chill for at least 20 mins.
