Dairy Free Potato Salad
gluten free, vegan, dairy free, egg free, refined sugar free
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Servings: 5 people
Ingredients
- 750 g jersey royals or new potatoes sliced into halves
- 4 heaped tbsp runny coconut yoghurt (I use Koko)
- 1/2 Zest of a lemon
- 1/2 Juice of lemon
- Handful freshly chopped parsley
- Pinch salt & pepper
Instructions
- Slice the potatoes into halves and boil for around 10-12 minutes until still slightly firm in the centre
- Once they have cooked, drain and cool under a cold running tap
- Place into a large mixing bowl along with the coconut yoghurt and mix
- Now add the lemon zest, juice, parsley and a large pinch of salt and pepper and mix
Notes
You can store this in an airtight container in the fridge for roughly 2 days.