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Prep time

Cook time

Total time

Servings

3-4
How to make Ulu Hye's

Vegan Potato Salad

Ok, so one thing we missed terribly when going vegan was potato salad. Little back story; we’ve (the girl bosses of Ulu) been best mates for 20 years so we share majority of our memories. One of our closest friends always made potato salad. Whenever there was a gathering we were always so excited about it because we knew this friend would always make potato salad and it was the bomb! Well, we finally have a vegan alternative. Yay!

Vegan potato salad is so great because it’s the perfect dish to bring to a gathering. Everyone always loves a good potato salad. We also love it because it keeps in the fridge, so you can stand by the fridge and just eat it from the bowl with a fork. Who used to do that? We sure did…and still do!

Ingredients

  • 4 medium sized white potatoes chopped into cubes
  • 1/3 cup finely chopped spring onion (the green stem part)
  • 1 tbsp seeded mustard
  • 1 tbsp dried chives (or fresh if you have)
  • 1 tsp himalayan pink salt
  • 1/2-3/4 cup DIY Condiments Mayonnaise (dependant on your taste)
  • fresh parsley to garnish

Steps

1

Boil the chopped potatoes until firm but soft approx. 15 minutes on high
2

Strain and rinse in cold water then place in the fridge to cool
3

Once potatoes are cold, place into a medium to large serving bowl
4

Combine spring onion, mustard, chives, salt and mayo and add to potatoes, stirring through gently
5

Garnish with fresh parsley

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