No summer picnic or barbecue is complete without a freshly made potato salad
Ingredients (serves 4-6)
- 500g baby/new potatoes
- 1/4 cup vegan mayo
- 1/2 onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp lemon juice
- 1/2 finely chopped spring onion (around 2)
- Chopped parsley or basil
Put the potatoes on to boil in salted water until soft, around 18-20 minutes on a medium-high heat.
Whilst the potatoes are cooking, add the mayonnaise, onion powder, salt, pepper and lemon juice to a mixing bowl and whisk together.
Drain the cooked potatoes and rinse under a cold tap until completely cooled, before slicing into halves or quarters.
Add to the mixing bowl with the chopped spring onions and toss everything together until well coated in the mayonnaise. Top with the chopped herbs.
Serve on the day on making and keep in a sealed container in the fridge until ready to eat.