Spanish Potato Salad

Seriously, who doesn’t love potato salad? Pair this low fat plant-based version up with a lettuce salad and you have an easy vegan family meal. Plus with no oil in the dressing and just a little coconut yoghurt per serve I’d consider this a healthy vegan recipe.

With a couple of potentially new ingredients in your pantry this potato salad comes together quickly and delivers a robust flavour to any plate. It also looks pretty!

1 kg small new potatoes, halved

1 tsp salt

1/2 red onion, thinly sliced

1 can chickpeas, drained and rinsed

1/2 cup cherry tomatoes, halved

small handful flat leaf parsley, chopped

Rocket leaves to garnish

Dressing

4 tbsp ajvar (red pepper jam/relish)

2 tbsp sherry vinegar or use red wine vinegar

2 cherry tomatoes

1 garlic clove

1 tsp chilli flakes

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 cup coconut yoghurt

Place your unpeeled potatoes in a large saucepan, cover with cold water. Add salt and bring to the boil. Reduce heat and simmer until potatoes are cooked. You don’t want them fluffy and falling apart but rather so you can just pierce them with a knife. Drain and put in a large bowl.

Blend all the dressing ingredients together.

Add the red onion, chickpeas, cherry tomatoes and parsley to the potatoes and pour over enough dressing to coat them. Season, garnish and tuck in!

For more salad ideas click here.

Previous Post

Fennel, zucchini, mint salad with toasted almonds

Next Post

Beginners Guide to Plant Based Eating