Fully Loaded Vegan Potato Salad

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

The ingredient of Fully Loaded Vegan Potato Salad

• 2 corn cobs husks removed
• 1 kg baby red potatoes halved or quartered if large
• 150g green beans trimmed
• 125g 1 2 cup vegan mayonnaise
• 80ml 1 3 cup fresh lemon juice
• 1 avocado halved and sliced
• 2 radishes finely sliced
• 1 2 small red onion thinly sliced
• 12 cornichons thinly sliced
• 1 4 cup fresh dill sprigs chopped
• 45g 1 4 cup tamari almonds chopped

The Instruction of fully loaded vegan potato salad

• preheat a chargrill pan or barbecue grill over high heat cook the corn turning often for 15 minutes or until tender and lightly charred
• meanwhile place the potato in a large saucepan and cover with water bring to the boil over high heat cook for 10 minutes or until tender adding the beans for the last 2 minutes of cooking drain transfer the beans to a bowl of iced water to stop cooking drain well set the potatoes aside in the colander to cool
• whisk the mayonnaise and 2 tbs lemon juice in a large bowl place the avocado on a large plate and drizzle with the remaining 2 tbs lemon juice turn gently to coat
• slice the corn kernels from the cobs arrange the cooled potatoes beans avocado radish onion cornichon corn kernels and dill on a platter drizzle with the mayonnaise mixture and sprinkle with the tamari almonds

Nutritions of Fully Loaded Vegan Potato Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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