Baked potato salad with vegan mayo dressing

Ingredients for 2 servings:

• 500 g triplets
• 2 tbsp mayonnaise, vegan
• 1 tsp mustard
• 1 tbsp balsamic vinegar, lighter
• some salt and pepper
• 2 garlic cloves
• possibly herbs
• possibly spring onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Quarter or eighth the potatoes and bake at 200°C (400°F) with top/bottom heat for about one hour, until tender and slightly crispy. Add the peeled garlic cloves to the baking sheet. Meanwhile, prepare the dressing. Mix together the mayonnaise, mustard, herbs, vinegar, salt, and pepper. Remove the potatoes from the oven and let cool. Crush the garlic and stir into the dressing. Mix with the potatoes. Serve garnished with spring onions. Tip: If you like, you can toss the potatoes with the dressing while they’re still warm—this is our favorite version. I brought this recipe back from my time in New Zealand and adapted it slightly. Originally, potato salad was made with “regular” mayonnaise and bacon as a topping.