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Fully loaded vegan potato salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Creamy potato salad with corn, beans, avocado, radish, and vegan mayo.
Ingredients:
  • 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
  • 62.50 ml fresh dill sprigs, chopped
  • 45g (1/4 cup) tamari almonds, chopped
Instructions:
  • Heat up a chargrill pan or barbecue grill over high heat. Grill the corn, turning occasionally, for 15 minutes or until it's tender and has a nice char.
  • Place the potato in a large saucepan, cover with water, and bring to a boil over high heat. Cook for 10 minutes or until tender, adding the beans for the last 2 minutes. Drain the veggies, transfer the beans to a bowl of iced water, and set aside the potatoes in a colander to cool.
  • In a large bowl, whisk together mayonnaise and 2 tablespoons of lemon juice. On a large plate, place the avocado and drizzle it with the remaining 2 tablespoons of lemon juice. Gently turn to coat the avocado.
  • Cut the corn kernels off the cobs. Place the cooked potatoes, beans, avocado, radish, onion, cornichon, corn kernels, and dill on a serving platter. Top with the mayo mixture and tamari almonds.

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