This Spring-Inspired Potato Salad is a family favorite and for a good reason! It is the perfect light side salad to accompany any lunch or dinner, using only a few staple ingredients. It is not only colorful, but delicious and super easy to make as well. This recipe is great, because most of the work you need to do is chop a few simple ingredients, boil the potatoes and after that you just have to lay back and wait for 20 minutes while the flavors develop.
Ingredients:
10-15 potatoes, peeled and cubed
2 tbsp neutral oil or vegan mayonnaise
1 red bell pepper, cut into bite size pieces
salt & pepper to taste
2 tsp garlic powder
handful of green olives, thinly sliced
1 pearl onion / spring onion / red onion, finely chopped
handful of mixed seeds
optional: pomegranate seeds, charred sweet corn
Instructions:
Fill a large pot with water and cook the cubed potatoes until fork-tender. Once cooked, drain.
Add the bell pepper, onion, green olives, mixed seeds to a mixing bowl. Followed by the cooked potatoes, seasoning and oil or vegan mayo. Mix until well combined.
Cover the bowl with a lid and place in the fridge to chill for at least 20 minutes.
Serve and enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ !
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