Usually, we’re having a party and thinking of salads some people would include potato salad. I have never thought of using sweet potato in my salads or combining both knowing one is sweet while the other has a different taste and texture, adding peas which are also a little sweet and fresh spinach not knowing what to expect from this salad after adding Vegan mayo. To my surprise, this recipe I made up for this salad is a beautiful example of how good two different potatoes combined together can be, it tastes amazing.
750g baby potatoes, halved, or quartered
1 medium sweet potato, cut and diced in small amounts
250g peas, defrosted if frozen
300ml vegan mayo
2 teaspoon mustard, such as Dijon
1 tablespoon raw apple cider vinegar
Small bunch of chives, finely chopped
small bunch handful of spinach, chopped
Salt and pepper
Put the potatoes in a saucepan, cover with cold water and bring to boil. Cook the potatoes until they are just done, but not overcooked-about 7-10 minutes. The potatoes are done if they can be easily pierced with-sharp-pointed knife. In the last minute of cooking time add the peas. Drain the potatoes and peas in a colander and set them aside while chopped the chives and spinach and add to the potatoes and add the salt and pepper and mustard and mayo.