Potato Salad

Cook Time

45 min

Ingredients

• 500g potatoes
• 140g Revo Salmon Spread
• 4 tablespoons vegan cream cheese
• 1 tablespoon of vegan mayonnaise
• ½ red onion
• 1 lemon
• 4 tablespoons of fresh horseradish
• Cappers
• Fresh Dill
• Fresh chives
• Extra virgin olive oil

Preparation

• 1 Cook the potatoes in salted water until tender, then drain.
• 2 While still warm, but cool enough to handle, either cut the potatoes in half or squash them into a large salad bowl.
• 3 Add Revo Salmon spread, vegan cream cheese, onion, mayonnaise mix, zest and juice of ½ lemon and 4 tablespoons of oil.
• 4 Toss, then season to taste with sea salt and black pepper.
• 5 Add in horseradish, then finely chop dill and chives and throw them into the bowl and mix them together.
• 6 Now it’s very important to balance your salad with more seasoning and maybe an extra squeeze of lemon juice.
• 7 You may even want to give it more of a kick by adding some extra horseradish. We love adding a lot of horseradish and making it spicy.