Vegan Potato Salad Recipe with Fresh Herbs and Cranberries
A Vegan Potato Salad Recipe with a flavourful twist that makes it packed with flavour and perfect as a side dish or on its own! Whip it up for your next BBQ or potluck.
Servings 5
Ingredients
- 30 baby potatoes some halved, some whole
- 1/3 cup Patience Fruit & Co. Unsweetened Dried Cranberries
- 1/3 cup red onion finely chopped
- 1/3 cup green onion finely chopped
- 1/3 cup celery finely chopped
- 1 garlic clove pressed
- 1/4 cup dill finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- Juice of half a lemon
- 2 tbsp. olive oil
- 2 tbsp. vegan mayo
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
Instructions
- In a large pot, boil water and season well with salt. Cook till tender, strain and cool till safe to touch.
- Into a large mixing bowl, gently toss together all your ingredients and enjoy with your favourite main dish, green salad and refreshing drink!
Notes
Salad will last up to 1 week in a tightly sealed container in the fridge.
Choosing to combine the mayo + oil + lemon separately will help keep the salad refresher but adding it all together will increase the flavour over time.
