Chimichurri Avocado Vegan Potato Salad

Seasoned roast potatoes tossed in a creamy vegan sauce made with avocado, fresh herbs and seasoning and topped with crispy mushrooms. This vegan potato salad is the the perfect addition to any summer BBQ.

Done in 1 hour

Dish by Mia Jacobs

Ingredients

For the roasted potatoes

75 mlolive oil

1 tspsmoked paprika

1 tspdried oregano

1 tspgarlic granules

to tastesalt and freshly ground black pepper

1 kgbaby potatoes, halved lengthwise

For the chimichurri avocado sauce

1ripe avocado

3 tbspvegan mayonnaise

35gfresh parsely, roughly chopped

small handfulfresh mint leaves, roughly chopped

1 tspdried oregano

1/2lime, juice

1.5 tbspred wine vinegar

1garlic clove

1green chilli

to tastesalt and freshly ground black pepper

For the soy mushrooms

200gmixed wild mushrooms, or oyster mushrooms, torn into thick strips

2 tspolive oil

1 tspground cumin

2 tsp soy sauce

a pinchlight brown sugar

To serve

1red chilli, finely sliced

a small bunchfresh mint leaves

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.

Method

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!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.