Potato Salad with Dill and Peas
A light and cooling vegan potato salad with fresh peas and dill that's perfect for BBQs and Picnincs
Servings: 8
Calories: 90kcal
Ingredients
- 500 g new potatoes
- 100 g Mangetout (Snow Peas!) or sugar snap peas.
- 100 g freshly podded peas or frozen
- 4 tablespoon Fresh dill (or chives or parsley) finely chopped
- 2 tablespoon vegan mayonnaise
- 2 tablespoon vegan greek yoghurt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon tabasco or hot sauce
- Salt & Pepper to taste
Instructions
- Simmer the new potatoes whole (with skins on) in boiling water until tender.500 g new potatoes
- In the meantime, blanch the peas and mangetout or sugar snap peas in boiling water for 10 secs, then refresh in cold water and ice and drain.100 g Mangetout (Snow Peas!) , 100 g freshly podded peas
- Chop the mangetout /sugar snap peas into quarters.100 g Mangetout (Snow Peas!)
- Drain and refresh the potatoes under cold water to stop them boiling and cool them down to room temperature.500 g new potatoes
- Mix the mayo, greek yoghurt and lemon juice, together. Add hot sauce if using. Add a generous pinch of salt and mix in the herbs. Taste and add more seasoning if necessary.4 tablespoon Fresh dill (or chives or parsley) , 2 tablespoon vegan mayonnaise, 2 tablespoon vegan greek yoghurt, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon tabasco or hot sauce, Salt & Pepper to taste
- Add all the ingredients into a bowl and mix gently so the salad is evenly covered in the dressing.
- Taste and add more salt or pepper or lemon juice to taste
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 43mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 1mg