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Fully loaded vegan potato salad

  • 0:20 Prep
  • 0:15 Cook
  • 8 Servings


  • 2 corn cobs, husks removed
  • 1 kg baby red potatoes, halved, or quartered if large
  • 150g green beans, trimmed
  • 125g (1/2 cup) vegan mayonnaise
  • 80ml (1/3 cup) fresh lemon juice
  • 1 avocado, halved and sliced
  • 2 radishes, finely sliced
  • 1/2 small red onion, thinly sliced
  • 12 cornichons, thinly sliced
  • 1/4 cup fresh dill sprigs, chopped
  • 45g (1/4 cup) tamari almonds, chopped


  • 1
    Preheat a chargrill pan or barbecue grill over high heat. Cook the corn, turning often, for 15 minutes or until tender and lightly charred.
  • 2
    Meanwhile, place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 minutes or until tender, adding the beans for the last 2 minutes of cooking. Drain. Transfer the beans to a bowl of iced water to stop cooking. Drain well. Set the potatoes aside in the colander to cool.
  • 3
    Whisk the mayonnaise and 2 tbs lemon juice in a large bowl. Place the avocado on a large plate and drizzle with the remaining 2 tbs lemon juice. Turn gently to coat.
  • 4
    Slice the corn kernels from the cobs. Arrange the cooled potatoes, beans, avocado, radish, onion, cornichon, corn kernels and dill on a platter. Drizzle with the mayonnaise mixture and sprinkle with the tamari almonds.

Source: taste.com.au


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