Baked Potato Salad with Vegan Mayo Dressing
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g triplets
- 2 tablespoon mayonnaise, vegan
- 1 teaspoon mustard
- 1 tablespoon balsamic vinegar, lighter
- some salt and pepper
- 2 cloves garlic)
- possibly herbs
- possibly spring onion (s)
Print Recipe
Pin Recipe Instructions
- Quarter or eighth of the potatoes and bake at 200 ° C with top / bottom heat for about an hour until they are cooked through and a little crispy. Place the peeled garlic cloves on the baking tray.
- Meanwhile, prepare the dressing. Mix together mayonnaise, mustard, herbs, vinegar, salt and pepper.
- Take the potatoes out of the oven and let them cool. Press the garlic and stir into the dressing. Mix with the potatoes. Serve garnished with spring onions.
- Tip: If you like, you can mix the potatoes with the dressing while they are still warm - we like this version best.
- I brought this recipe back from my time in New Zealand and modified it a little. Originally the potato salad was prepared with normal mayonnaise and bacon as a topping.
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