It’s the family/friend gathering go-to, the ultimate leftovers, some would say it’s basically a bowl of happiness. That’s right, Pink Potato Salad! This one is so sensual and creamy, crunchy and mushy and the perfect side for everyone to enjoy! Vegan-friendly.
Pink Potato Salad
INGREDIENTS
- 2 cups B-Well Thick & Creamy Mayonnaise
- 2 kg Potatoes / Baby Potatoes, chopped, boiled & 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 dill or coriander. Refrigerate for at least 4 hours before serving.
Did you make this pink potato salad recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Beef and Mushroom Cottage Pies
https://www.foodandhome.co.za/recipes/tarts-pies-and-pastries/beef-and-mushroom-cottage-pies
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
