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Dairy Free Potato Salad
gluten free, vegan, dairy free, egg free, refined sugar free
5
from 1 vote
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Prep Time:
5
minutes
Cook Time:
12
minutes
Total Time:
17
minutes
Servings:
5
people
Author:
James Wythe
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.