Smashed potato salad for spring
This recipe is for a spring-inspired smashed potato salad. Baby potatoes are parboiled, smashed, seasoned with olive oil, salt, pepper, lemon zest, garlic, onion granules, and mixed herbs, then roasted until golden and crispy. Asparagus and sprouting broccoli are charred. A dressing is made with dairy-free coconut yogurt, lemon juice, apple cider vinegar, plant-based mayonnaise, whole grain mustard, parsley, chives, dill, spring onions, olives,
Serves: 2
40 minutes
Cook time
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Ingredients
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- 1 packet baby potatoes
- 1 tbsp olive oil
- Salt & pepper
- Zest of half a lemon
- 1 tbsp garlic & onion granules
- 1 tbsp mixed herbs
- 1 bunch asparagus, diced
- 1/2 packet sprouting broccoli, diced
- 3 tbsp dairy-free coconut yogurt
- Juice of 1/2 lemon
- 1 tsp apple cider vinegar
- 3 tbsp plant-based mayonnaise
- 1 tsp whole grain mustard
- Handful of parsley, chives, and dill, finely chopped
- 3 spring onions, sliced
- 1/2 tin Perelló olives, sliced
- 1 tub edamame
🔄Issy Sedgwick's Suggested Substitutes
Baby potatoes New potatoes or fingerling potatoes
Dairy-free coconut yogurt Greek yogurt or plant-based sour cream
Apple cider vinegar White wine vinegar or rice vinegar
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