Vegan Potato Salad - whole food plant based

Such a light and cool meal - great for summertime!

In this dish I use hummus instead of mayo - a far healthier alternative - and vegan!

INGREDIENTS (serves 5 big helpings)

5 medium red potatoes, medium diced

1 "tub" hummus (or equivalent to a 400g can)

1c frozen corn 

1 bunch dill, parsley, or basil

5 truss or roma tomatoes chopped

200g tofu feta, or olives, or cooked chickpeas or other bean of choice - the salt in the feta makes it though

LOTS of black pepper

Serve on a bed of greens of choice

METHOD

1 - Chop and boil the potatoes and boil for 15 minutes (it takes 15-20 minutes to come to boil, then simmer for a further 10-5 minutes till cooked through but not falling apart - test with a fork). Meanwhile prep your other veg/herbs/feta and make the hummus.

2 - Once time is up add in 1 cup of frozen corn to the water and stir in and leave to sit for about 5-10 minutes till it thaws and cools down the potatoes. Once thawed drain and refrigerate till cool.

3 - Once cool, in a large mixing bowl combine all ingredients and toss. Serve on a bed of greens and top with lots black pepper (and salt if desired).