Difficulty: Easy
Serves 4 (as a side)
Let’s be real, folks; potato salad is a goddamn blessing. That’s why it’s essential to have a potato salad as versatile as your wardrobe that can easily transition from one season to the next. The Ultimate Potato Salad has you covered for those snuggly nights with Netflix or sunny days in the park.
Ingredients
- 8 small potatoes, cut into small cubes
- 1 clove garlic, crushed
- 1 small red onion, diced
- 1 1/2 tablespoons olive oil
- 1/4 cup vegan mayonnaise
- 2 teaspoons American mustard
- 1/2 teaspoon agave syrup
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 handfuls rocket, rinsed
- 1 cup frozen baby peas, steamed
Method
- Preheat the oven to 200°C and scatter the potato, garlic and onion on a baking tray.
- Drizzle with olive oil and toss before popping in the oven for 30 minutes, turning every 10 minutes to cook evenly.
- Remove from the oven and set aside.
- In a small bowl, whisk together the mayonnaise, mustard, agave syrup, white pepper and salt and set aside.
- In a large bowl, add the rocket, baked potato and baby peas before adding the dressing and tossing until perfectly coated.
- Serve immediately or place in the fridge to cool for the cold version.
