Fully loaded vegan potato salad

Fully loaded vegan potato salad

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fresh and creamy potato salad is filled with corn, beans, avocado and radish, and topped with a mayonnaise-vegan.

The ingredient of Fully loaded vegan potato salad

  1. 2 ears of corn, husks removed
  2. 1 kg of baby red potatoes, halved or quartered if large
  3. 150g green beans, trimmed
  4. 125 g (1/2 cup) mayonnaise-vegan
  5. 80ml (1/3 cup) fresh lemon juice
  6. 1 avocado, cut in half and sliced
  7. 2 radishes, finely sliced
  8. 1/2 small red onion, thinly sliced
  9. 12 cornichons, minced
  10. 1/4 cup fresh dill branches, chopped
  11. 45 g (1/4 cup) tamari almonds, chopped

The instruction how to make Fully loaded vegan potato salad

  1. Preheat a chargrill pan or barbecue grill to high heat. Cook the corn, turning often, for 15 minutes or until tender and slightly charred.
  2. meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Cook for 10 minutes or until tender, adding beans for last 2 minutes of cooking. Drain. Transfer the beans into a bowl of ice water to stop the cooking process. Drain well. Set the potato aside in a colander to cool.
  3. Whisk in the mayonnaise, and 2 tablespoons of lemon juice in a large bowl. Place avocado on a large platter and drizzle with the remaining 2 tablespoons of lemon juice. Turn gently to coat well.
  4. Slice the corn kernels from the cob. Arrange the cooled potatoes, beans, avocado, radish, onion, pickle, corn kernels and dill on a tray. Drizzle with mixture of mayonnaise and sprinkle with the tamari almonds.

Nutritions of Fully loaded vegan potato salad

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