Calories 147, Fat 9.9g, Saturates 1.2g, Carbohydrates 12g, Sugars 1.2g, Protein 1.7g, Salt 0.23g
Measure the oil, soya milk, sea salt, black pepper, mustard and vinegar into a large jar or jug. Pulse with a hand blender until thick and creamy. Taste to check the seasoning and adjust if necessary.
Place the potato chunks in a large pan with plenty of fresh water and a large pinch of salt. Bring to a boil and cook for approx. 7 minutes, or until tender but holding their shape. Drain well and leave to cool.
In a large mixing bowl, combine the cooled potatoes, mayonnaise (see step 1) and all of the other ingredients, reserving a few chives for finishing. Mix until all the potatoes are coated in the dressing. Transfer to a serving dish and garnish with the remaining chives. Keep refrigerated until ready to serve.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...