Monday, 19 May 2014

Vegan Recipe: Wild Garlic Potato Salad with Crushed Almonds

No Mayo Necessary: Vegan Wild Garlic Potato Salad with Crushed Almonds

Yeeeessssss. Potato salad. It's the quintessential BBQ side dish with the starchy fluffiness making the perfect counterpart to the saucy smokey mains. Get the flavours right, and it will set off your whole plate.

This no mayo masterpiece is as simple as it is delicious, and can be eaten warm or cold. The wild garlic add a layer of depth to the whole affair, while the crushed almonds add texture and nutrients to this fabulously simple side.

I whipped this up in about 20 mins and it was ready to eat straight away. Yum!

Wild Garlic Potato Salad with Crushed Almonds

Makes 2 Side Portions 


1 large potato
1/4 onion
4-5 leaves wild garlic
1 handful of almonds
2 tsp mustard
1 tbsp vinegar (use a light vinegar like ACV or a white wine vinegar. I used rice vinegar on this occasion)
1 tbsp extra virgin olive oil

  1. Chop the potato into bite sized chunks, place in a sauce pan with water and bring to a boil.
  2. While the spud is cooking, finely dice your onion, coarsely chop your garlic, and crush your almonds. Put in a large bowl to wait for the potato.
  3. In a smaller bowl, whip up the dressing. Whisk to together the mustard, vinegar and olive oil. And let stand.
  4. When the potatoes are soft, drain them and add the dry potatoes to the bowl with the onions, almonds and garlic. Pour in the dressing and mix until everything is coated. Cover the bowl for a 2-3 minutes to let the warmth of the potato soften the almonds and then mix through again.
  5. You can serve warm or chill it in the fridge for later.

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