Colourful vegan potato salad
Serving: 6 – 8
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Directions
- Red potatoes: have a waxy skin, they do not fluff up when cooked and they remain firm making them great for salads Yellow potatoes: are creamier than most of the varieties and are great grilling or roasting even though they can also be used for mash Purple potatoes: are high in starch and you will find that the skin will lighten up when grilled or roasted
- Preheat the oven to 180°C and line a baking tray with baking paper
- Add the roasting vegetables in a mixing bowl and toss in a little oil and season well. Pour into the prepared tray and roast for (+/- 15 minutes). Remove and cool completely
- Make the vinaigrette by mixing all the ingredients well together and refrigerate until needed
- In a large bowl add all the ingredients as well as the steamed vegetables and baby spinach. Pour over the potatoes and vegetables and toss through to mix well serve
Ingredients
Roasting vegetables
- 1kg colourful potatoes, red, yellow and purple
- 2 yellow peppers, seeded and sliced
- 2 red peppers, seeded and sliced
Steam vegetables
- 200g green beans
- 300g tenderstem broccoli
- 200g peas
- 100g baby spinach
- 45ml (3 tbsp) fresh flat-leaf parsley, coarsely chopped
- 45ml (3 tbsp) fresh thyme
Vinaigrette
- 45ml (3 tbsp) Dijon mustard
- 15ml (1 tbsp) red wine vinegar
- 180ml olive oil
- Salt, to taste