Name: Vegan creamy potato and beetroot salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 500g baby or new potatoes; 4 baby or 2 medium cooked or roasted beetroot; 4 Tbsp vegan mayo; 1 tsp Dijon mustard; 2 large gherkins; 3 spring onions; 2 Tbsp chopped parsley; Salt & pepper; Dash of lemon juice

Vegan creamy potato and beetroot salad

12 Jan 2021

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This vegan creamy potato and beetroot salad is made with vegan mayo. It’s really yummy, easy to make and can be served as a main meal for lunch or as a side dish. It's perfect all year round – you can use different herbs, depending on the season and on your main dish (chives, dill, coriander would work too).

Ingredients

500g baby or new potatoes
4 baby or 2 medium cooked or roasted beetroot
4 Tbsp vegan mayo
1 tsp Dijon mustard
2 large gherkins
3 spring onions
2 Tbsp chopped parsley
Salt & pepper
Dash of lemon juice

Instructions

Cut the potatoes into bite-sized pieces. Put these in a large pan of lightly salted water, bring to the boil and simmer for about 15 minutes, until tender.
Meanwhile, finely chop the beetroot, spring onions and gherkins. Put them in a large salad bowl. Add the mayo and mustard, season with pepper, then mix well.
Drain the potatoes and add to the bowl. Toss and let it cool a bit.
Taste, adjust the seasoning. Add a dash of lemon juice and the chopped herbs. Mix gently then serve.

https://cooktogether.com/recipe-items/vegan-creamy-potato-and-beetroot-salad/

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