Plant-Based Wild Garlic Potato Salad

Serves: 4 Prep: 10_mins Cook: 15_mins

Ingredients

1kg baby potatoes

100g frozen peas

1 green chilli

30g wild garlic, finely chopped

For mayonnaise:

1 large avocado

1 ½ tsp rice vinegar

Pinch of salt

Begin by chopping your baby potatoes into quarters so they are in bitesize pieces, leaving the skin on. Place them into a pan of boiling water over a medium-heat and bring to a boil for 15 minutes or until tender, for the last 2 minutes add in your frozen peas to boil.
Once the potatoes and peas have boiled, remove from the water and place into a bowl of cold water and rinse. Whilst the potatoes are chilling, deseed your green chilli and chop into thin rings.
To make your avocado mayonnaise, blend together the avocado, rice vinegar, mustard, salt and olive oil until you have reached a light green, creamy consistency.
In a large bowl add in the potatoes, peas, wild garlic and chillies, pour over the avocado mayonnaise and mix until fully coated.
Feel free to top with some extra crispy potatoes, salt and pepper, then you are ready to serve a delicious potato salad.