LEON x Too Good To Go Recipes
Zero-Waste Vegan Potato Salad
with LEON Vegan Mayo
Hello Spring!
Your back-off-the-fridge goodies turned into waste saving salad.
Prep time: 20min
Cooking time: 25min
Serves: 4
INGREDIENTS
- 800g leftover potatoes, unpeeled, chopped into chunks
150g leftover veggies. We used:
- Red peppers,
- Grated carrots,
- Pickles,
- Spring onions,
- Celery
Dressing
- 5 tbsp LEON Vegan Mayo
- Salt and pepper to taste
- 2 tbsp pickle juice
- 1 tsp Dijon mustard
- Small handful of leftover herbs (parsley, chives, dill, coriander)
METHOD
- Add potatoes to a large saucepan and cover with cold, salted water. Bring to the boil. Simmer until potatoes are tender, for around 10 minutes, then drain.
- Meanwhile, combine LEON Vegan Mayo with pickle juice, Dijon mustard and a pinch of salt and pepper in a bowl.
- Add the potatoes to the dressing whilst they’re still warm.
- Chop your leftover veggies into small cubes and gently combine with the potatoes and dressing.
- Place in the fridge for 1 hour before serving - or for a more intense flavour, allow to marinate overnight before serving.
- Garnish with leftover herbs.
Enjoy!
