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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

Directions

  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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