Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 41

It is better to use freshly cooked potatoes for this so that the vinaigrette can soak into them, but if you have leftover potatoes, use these instead.

455g/1 lb new potatoes

1 tbs vegetable oil

1 tbs cider vinegar or wine vinegar

1 tin (can) (c.340g/12 oz) sweetcorn (corn)

140ml/¹/₄ pt/²/₃, cup soya (soy) yogurt As required sea salt As required freshly ground black pepper 1 bunch watercress 2 tbs Smokey Snaps (soy bakon bits)

1) Cook the potatoes until tender, drain and dice them.

2) Combine the oil and vinegar, pour this over diced potatoes and leave until cold.

3) Drain the corn and mix it with the yogurt and seasoning. Combine this with the potatoes.

4) Pile on to a serving dish and surround with sprigs of watercress. Sprinkle Smokey Snaps (soy bakon bits) over the salad just before serving.