This potato salad is so delicious and the novelty of using an ice cream scoop to serve it is a lot of fun.
It packs a protein punch, with each potato having 2.5 grams of potato and the mayonnaise also containing protein.
Potatoes are also high in iodine. This salad is inspired by the one Shannon Martinez of Smith and Daughters makes.
Mashed Potato salad
Ingredients
4 large potatoes
3 spring onions white and green part
1 carrot peeled and cut small
½ cup peas
1 celery stalk cut small
½ cup soy mayonnaise
2 tbsp rice vinegar
1 tsp hot mustard
1 small cucumber cut very small
1 sheet nori heated on the stove and crunched up
1 tbsp sesame seeds
Salt and pepper to taste
Method
Peel and cube the potatoes, then cook them in salted water until tender.
Cook the onions, carrot, celery and peas in salted water for 3 minutes.
Mash the potato, add the onions, celery, carrot and peas and mix.
Mix the mayonnaise with the rice vinegar and mustard and fold that through the potato mixture. Add salt and pepper to taste.
Serve the potato salad with an ice cream scoop and garnish with nori sheet crumbles and sesame seeds.
