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Potato and Quorn salad

If you have any leftover boiled potatoes or new potatoes, this potato and Quorn salad is a good way to use them up. This dish is vegan and gluten-free, but you can add some feta cheese or goat’s cheese at the end if you’re vegetarian.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups boiled potatoes
  • 1 cup Quorn pieces or mince
  • 1 small courgette
  • 1 garlic clove minced
  • 1 bunch salad onions chopped
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 handful salad leaves

Method
 

  1. Cut the potatoes into bite-sized chunks.
  2. Fry the Quorn pieces according to the instructions on the packet. Add them to the potatoes.
  3. Dice the courgette and fry or grill them, adding the garlic for the last 30 seconds.
  4. Add these to the potatoes, together with the salad onions.
  5. Mix the oil and balsamic vinegar and pour over the salad. Season to taste.
  6. Finally, fold in the salad leaves, then serve.