Potato Salad With Lemon & Herbs

Potato Salad With Lemon & Herbs

You’ll be the most popular person at the party if you bring this vegan potato salad flavoured with herbs and lemon to your next summer barbecue.

“This delicious and creamy vegan potato salad is easy to make for a quick lunch and it’s also perfect as a packed lunch to eat outside in the sun. It has a fresh and light flavour thanks to the herbs, lemon and olive oil. It’s naturally vegan and has no greasy mayo, but thanks to our useful trick you’ll get a super creamy dressing that we are sure you’ll love!” – Nico & Louise

Total Time: 25 minutes

Calories: 388

Servings: 4

Total Time: 25 minutes

Calories: 388

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 225 225 g organic potatoes
  • 40 40 g chickpeas
  • 10 10 g hazelnuts
  • 10 10 g olive oil
  • 6.25 6.25 g arugula
  • 0.25 0.25 handful flat-leave parsley
  • 0.25 0.25 handful dill
  • 30 30 ml potato cooking water
  • 0.0625 0.0625 clove garlic
  • 0.5 0.5 Tbsp lemon juice
  • 0.5 0.5 green onions
  • 0.125 0.125 tsp fine sea salt
  • pinch black pepper
  • 0.25 0.25 Tbsp coarse sea salt (to salt the potato water)

Method

  1. Scrub the potatoes under running water with your hands or with a metal sponge then cut them into 2 inches (0.5 cm) thick slices.
  2. In a large pot filled with water, add a Tbsp of coarse sea salt and the potatoes. Bring to boil, then cook for about 7 minutes. The potatoes should not be overcooked or they’ll break apart in the salad.
  3. Save one cup of potato cooking water then drain the potatoes and quickly rinse them under cold water to lower their temperature.
  4. In a blender, add 1 slice of boiled potato, green onion, dill, parsley, juice of half lemon, garlic, salt, olive oil, potato cooking water, black pepper, and blend for a few seconds.
  5. In a bowl, add the potatoes and the drained chickpeas together. Add the herb dressing to the bowl and mix well together.
  6. Add chopped hazelnuts and chopped rocket.
  7. Give it a quick mix and serve it with some freshly cut green onions on top.

Written by

The Plant Based School

The Plant Based School

Nico and Louise are a Danish/Italian cooking duo. They absolutely adore pasta and homemade vegan cakes. All of their recipes are yummy and healthy vegan recipes that are easy to follow, environment-friendly, and focus on whole foods.

theplantbasedschool.com/

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