We recently held a vegan picnic in the office and shared our favourite vegan dishes. Here’s my incredibly easy yet tasty contribution that was very popular.
Vegan potato salad
- 500g salad potatoes (the waxy ones), if small use whole otherwise cut into bitesize pieces
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 spring onion, snipped into small pieces with scissors
- 1 clove of garlic, chopped finely or crushed
Cook potatoes until tender. Meanwhile whisk together oil and vinegar to emulsify them, then mix the garlic and spring onion into the dressing. Drain cooked potatoes and put them into the container you intend to store or serve them and pour on the dressing while the potatoes are warm. Store in the fridge, before serving stir to redistribute the dressing.