Don't get me wrong, I think there's room in this world for a bog standard potato salad. No hate at all. But sometimes you just want something a little jazzier that will really impress your mates at the next BBQ. This recipe takes your classic (dare I say boring!?) potato salad to the next level with this vegan potato salad recipe. A creamy, tangy and herby mix that will blow your socks off.
Preheat the oven to 200 degrees then line a baking tray with foil. Mix the olive oil with all the seasonings then pour it over the sliced potatoes and make sure each one is fully coated. Tip the potatoes onto the baking tray and spread them out cut side down. Roast for 45 minutes or until crisp and golden brown.
Whilst the potatoes roast, blend all the ingredients for the chimichurri avocado sauce. Taste and adjust seasonings to your taste.
When the potatoes are almost done, start cooking the mushrooms. Heat a large frying pan over a medium high heat. Once hot add the mushrooms (no oil is needed yet) and spread them around so they're each touching the surface of the pan. Use a spatular or another pan to occasionally press down firmly on the mushrooms, helping them release excess moisture. Leave them to fry for 4-5 minutes on each side, or until they've turned golden brown and are starting to crisp.
When the mushrooms have started to turn golden brown, turn down the heat slightly then add in the olive oil, cumin, soy sauce and brown sugar. Stir to coat the mushrooms. Remove from the pan when they're all crispy and golden.
Once cooked, remove the potatoes from the oven and allow to cool. When they're room temperature, toss them in the creamy avocado sauce, top with the shredded mushrooms and garnish with some fresh chilli and mint. Plate up, tuck in and enjoy!
