Creamy Potato Salad

Deliciously creamy and deceptively vegan. This twist on a classic is surprisingly light and moreish! Grab your forks, because you’ll be wanting seconds!

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients:

• 1 kg baby potatoes, quartered
• 1 cup frozen peas
• ½ small red onion, finely sliced
• ¼ cup spring onions, finely sliced

• ¼ cup vegan mayonnaise
• ¼ cup water
• 2 Tbsp Deliciou Ranch Seasoning
• 2 tsp lemon juice
• 1 tsp black pepper

1. Boil the potatoes for approximately 15 minutes, or until tender when pierced with a fork.
2. Whilst the potatoes are boiling, microwave the peas in a heatsafe bowl in 30 second intervals until defrosted and heated through. Set aside to cool.
3. Drain the potatoes in a colander and place them into a salad bowl. Allow to cool until room temperature or leave in fridge until cold. Meanwhile, mix the ranch dressing ingredients in a separate bowl until smooth in consistency. 
4. Once cooled, combine the potatoes with the red onions and cooked peas. Pour the dressing over and mix gently until all ingredients are well coated.
5. Top with spring onions, then serve! 

Pro tip: add ½ tsp cayenne pepper to the dressing for a spicy kick!

Grab your Deliciou Ranch Seasoning online today!