Creamy Potato Salad
with Chives & Garlicky Dressing | Serves 2
- Eggs
- Soy
Creamy, zingy, with a hit of onion flavour coming from chives, this potato salad ticks all the boxes! Bonus: we've added the best garlic aioli to take the flavour factor to another level.
Ingredients
1 sachet
vegetable stock powder
2
potato
1
lemon
1 packet
chives
2 bunch
spring onion
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil and add the vegetable stock powder. Peel the potato and cut into bite-sized chunks. Cook the potato in the boiling water until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.
While the potatoes are cooling, slice the lemon into wedges. Finely chop the chives and spring onion.
In a large bowl, combine the garlic aioli, a generous squeeze of lemon juice, the salt, a pinch of pepper, 1/2 the chives and 1/2 the spring onion. When the potatoes have cooled, add to the bowl and toss until well coated.
TIP: Add more or less lemon juice to taste.
Transfer the creamy potato salad to a serving dish. Garnish with the remaining chives and spring onion. Serve with the remaining lemon wedges.
