If you're a sticker for a saucy potato salad - this is the one for you!Recipe: Zero Waste Vegan Potato Salad

Recently, we teamed up with LEON to explore ways to bring commonly leftover ingredients back to life in new and mouthwatering dishes. If you're a sticker for a saucy potato salad - this is the one for you!

Zero-Waste Vegan Potato Salad

Prep time: 20 mins

Cooking time: 25 mins

Servings: 4

Ingredients

• 800g leftover potatoes, unpeeled, chopped into chunks
• 150g leftover veggies. We used red peppers, grated carrot, pickles, spring onions, celery
• Dressing
• 5 tbsp LEON Vegan Mayo
• Salt and pepper to taste
• 2 tbsp pickle juice
• 1 tsp Dijon mustard
• Small handful of leftover herbs (parsley, chives, dill, coriander)

Method

1. Add potatoes to a large saucepan and cover with cold, salted water. Bring to the boil. Simmer until potatoes are tender, for around 10 minutes, then drain.
2. Meanwhile, combine LEON Vegan Mayo with pickle juice, Dijon mustard and a pinch of salt and pepper in a bowl.
3. Add the potatoes to the dressing whilst they’re still warm.
4. Chop your leftover veggies into small cubes and gently combine with the potatoes and dressing.
5. Place in the fridge for 1 hour before serving - or for a more intense flavour, allow to marinate overnight before serving.
6. Garnish with leftover herbs and enjoy