It's better to use small or medium waxy potatoes (with smooth skin) because they are moist, creamy and have a mildly sweet flavor. I normally make 5 potatoes per person, depending on their size.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, Salad, Side Dish
Cuisine: Healthy, Mediterranean, Vegan
Diet: Vegan
Keyword: Healthy, Plant-Based
Servings: 4
Author: Shelly
Ingredients
20small waxy potatoes - peeled
Handful parsley - rinsed and chopped
Handful cilantro - rinsed and chopped
2scallions, green part only - rinsed and chopped
2tablespoons lemon juice
1tablespoonmayonnaise or veganaise
1tablespoondijon mustard
¼cupextra virgin olive oil
1fresh chili pepper - optional
Sea salt
Instructions
Put the in a saucepan, cover with water and boil until very tender, about 15 - 20 minutes.
Drain the potatoes in a colander and transfer into a large mixing bowl.
Add the rest of the ingredients to the bowl and toss. The potatoes are supposed to fall apart and get smashed slightly.
Taste and correct seasoning.
Notes
You may also add: toasted nuts, thinly sliced red onion, 2 tablespoons mayonnaise or small pieces of preserved lemon.