i am a big ginger fan, so when making my sassy vegan potato salad you can be sure that ginger will feature prominently! i often make up a batch and then keep it in the fridge (for up to 3-4 days), adding it to my lunchbox along with a variety of other tasty vegan salads each day - yum!
10-12 small potatoes (you could also use large potatoes and cut these into smaller pieces, i personally prefer small for the extra skin content)
1/4 cup of fresh mint, finely diced
1/4 cup of fresh coriander, finely diced
1-2 cm piece of fresh ginger, finely grated
1 tablespoon of evoo
salt + pepper, to taste
boil you potatoes in a medium saucepan until tender, testing with a sharp knife or skewer, then drain. add the mint, coriander, ginger, evoo, salt and pepper and cover with the saucepan lid. i then give the pot a shake (making sure to hold onto the lid), to combine the ingredients, alternatively you could stir these through with a spoon. by adding the herbs, ginger, oil and seasoning whilst warm, the potatoes will absorbed the flavours perfectly. allow to cool and serve, or store in the fridge for later use.