Pink Potato Salad

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!

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