Prep Time: 5 minutes
Cook Time: 25 minutes
It's been a long time coming, but we have finally got our summer salad season here in Britain and the new potatoes are in the shops, so I made this easy and delicious potato salad the other night as a light meal. I call it a “protein-packed” salad because I added a handful of roasted almonds to it, which were very flavoursome, and give it some extra nutrition, besides a bit of crunch. I had a packet of ready-roasted almonds (one of my favourite low-GI snacks), but if you have raw ones, you can just toast them in a dry pan over a low heat for a few minutes until they are browned, which enhances their flavour. I also used a garlic mayonnaise for this dish, which made it even more tasty! Any kind would do though. I found that the nuts added to the salad made this quite a filling and satisfying small meal, and this is also a perfect side-dish or accompaniment.
Ingredients (Serves 1-2)
Around 8-10 small new potatoes, scrubbed, with skins left on
1-2 tablespoons of vegan mayonnaise
Bunch of fresh chives, chopped
Salt to taste
Black and white pepper, to taste
1-2 tsp vegan margarine e.g. Earth Balance or Vitalite
Handful of almonds, roasted
1) Scrub or scrape the potatoes, then boil in salted water for around 25 minutes until soft.
2) Chop potatoes into halves, and place in a mixing bowl, with chopped chives, a spoonful or two of vegan margarine, and the salt and pepper. Add the mayonnaise and toss well until thoroughly coated.
3) Put on a plate and scatter a handful of the roasted almonds over the top. Serve with green salad leaves and crusty bread, or vegan sausages, etc.
Enjoy, let me know what you think! Your votes and comments are much appreciated.
*Image courtesy Flickr creative commons.