500gJersey Royal new potatoes(washed and cut into bite-sized pieces)
1clovegarlic(leave skin on)
1roasted red pepper(for speed use a jar of roasted peppers)
1bunch bunch basil or parsley(chopped)
3tbspextra-virgin olive oil
salt & pepper
Add potatoes and garlic to a pan of boiling salted water and cook until tender.
Prepare the remaining vegetables by slicing into small bite-sized pieces.
Drain the potatoes and set aside while the salad dressing is prepared.
Pop the garlic clove out of its skin and into a pestle and mortar. Bash up the garlic to a smooth paste and incorporate the sherry vinegar, olive oil, sugar and seasoning.
Place the warm potatoes and vegetables into a serving dish and pour over the salad dressing, stirring to combine. Serve immediately.
We have used Jersey Royal potatoes in our recipe, however you can use any variety of new potato.Raw garlic in a salad dressing can be very pungent and leave you with a strong taste in your mouth for the rest of the day. By cooking the garlic with the potatoes as done here, it not only softens the garlic, allowing it to be better incorporated into a dressing, but it also mellows the taste.
Warm Vegan Potato Salad
Amount Per Serving
Calories 204Calories from Fat 99
% Daily Value*
Saturated Fat 2g13%
Vitamin A 185IU4%
Vitamin C 32mg39%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Canape, Starter, Side, Salad, Side Dish
Cuisine : BBQ, British
Keyword : jersey royal potato salad, vegan potato salad, warm potato salad, warm vegan potato salad