• Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Potato Salad

    Recipe Information

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    500g Miniature New Potatoes

    2 Fresh Corn on the Cob

    220g Green Beans

    100g Radish

    2 Celery Sticks

    2 Avocados

    2 Small Red Onions

    80g Pomegranate Seeds

    400g tin Coconut Milk

    25g Ground Almonds

    Juice of 1 Lemon


    Carefully open the coconut milk without shaking and scoop off the cream, the water can be discarded. Add the ground almonds and the lemon juice and mix well, this is your dressing.

    With a sharp knife carefully cut the corn kernels off the husks and discard the husks.

    Cook the potatoes in some salted boiling water until just tender – drain and cut each potato in half.

    Trim the beans and blanch in some boiling water for 5 minutes.

    Next, prepare the vegetables. Wipe the celery and chop finely. Wipe the radish and slice thinly. Peel, halve and thinly slice the red onions. Halve the avocados, remove each stone, scoop out the flesh then chop.

    Put all the vegetables into a large bowl, pour in the dressing and gently toss – top with the pomegranate seeds and serve.

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