Creamy Vegan Potato Salad


To serve 6

Vegan, Gluten Free

500g New Potatoes
1 Avocado
1 tspn Olive Oil
1/2 tspn Red Wine Vinegar
Salt and Pepper
1 tspn Wholegrain Mustard
1 Red Onion
1 Small bunch of Dill

Wash the potatoes and cut them in half, quarters if they are big, and boil in a large saucepan for 10 minutes until tender. Drain and season with some salt and pepper whilst warm. Leave them to one side to cool down.

Peel and de stone the avocado then roughly chop and put in a blender with the oil, vinegar and seasoning.

Finely chop the onion and dill and put in a bowl with the blended avocado and mustard. Tip the potatoes into the bowl and mix until all the potatoes are coated. Taste and add more salt or pepper if required.

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