Total fat Saturates Salt Sugar Protein10.5g 1.6g 0.1g 0.6g 2g1 Bring a large pan of salted water to the boil and cook
the new potatoes for about 10 minutes, or until you can
pierce them with a knife with little resistance. Drain and
throw in the vegan margarine while they steam dry.
2 Mix together the olive oil, vinegar, lemon juice, garlic
and oregano, and generously add some salt and pepper.
Pour this dressing over the potatoes, ensuring they are
well coated, then finely slice half the mint and add to the
potatoes with the onion.
3 When you’re ready to serve, move the potatoes to
a clean serving dish, leaving any excess liquid behind.
4 Taste to ensure the seasoning and tartness is right (we call
this ‘chef ’s privileges’!) and scatter the remaining whole
mint leaves over the top.Greek new potato salad
By Theo Michaels
Serves 6 | Prep 5 mins | Cook 10 mins | Calories 227 (per serving)1kg waxy new potatoes, such as Charlotte
small knob vegan margarine
60ml (¼ cup) olive oil, for dressing
1 tbsp cider vinegar
freshly squeezed juice of ¼ lemon
2 garlic cloves, crushed to a paste
pinch Greek dried oregano
handful fresh mint leaves
½ red onion, peeled, fi nely sliced
salt and freshly ground black pepperWeekend^ RECIPES