Meet the prettiest dish ever: Pink potato salad
This pink potato salad is creamy and crunchy, and makes the perfect side for everyone to enjoy! Best of all, it’s vegan-friendly.
It’s the family/friend gathering go-to, the ultimate leftovers, some would say it’s basically a bowl of happiness. That’s right, potato salad!
Pink potato salad is the perfect dish to add a little fun and flair to your Meat-Free Monday routine. Not only is it visually stunning with its vibrant pink colour, but it’s also packed with delicious and nourishing ingredients.
Potatoes are a great source of potassium and provide a satisfying base for the salad, while the addition of colourful vegetables like red cabbage and spring onions adds a burst of flavour and nutrients.
Plus, this salad is completely meat-free, making it a great option for those following a vegetarian or vegan diet. So why not switch things up and give this unique and tasty pink potato salad a try on your Meat-Free Monday? You won’t be disappointed!
Recipe compliments of Be-well foods.
Ingredients
- 2 cups B-Well Thick & Creamy Mayonnaise
- 2 kg potatoes / baby potatoes, chopped, boiled and peeled
- 1 red onion, finely diced
- 1 cup red cabbage, shredded
- 1 cup corn
- 3 celery stalks, diced
- 1 stalk Spring onion, finely chopped
- Plant milk
- Salt and pepper, to taste
Method
- Place the tender potatoes in a large bowl with the B-Well Thick & Creamy Mayonnaise.
- Add a splash of plant milk, the chopped celery, cabbage, corn and red onion, and gently mix- slowly adding plant milk till desired consistency.
- Taste, then add salt and pepper to taste.
- Garnish with fresh herbs like dil or coriander. Refrigerate for at least 4 hours before serving.
