Vegan Probiotic Summer Potato Salad


10-12 small baby potatoes (cut in half)
½ red capsicum (finely chopped)
½ red onion (finely chopped)
½ small bulb fennel (finely chopped)
Zest of ½ lemon
Juice of ½ lemon
3 Tbs of our Natural Coconut Yoghurt
2 tsp wholegrain mustard
A handful of parsley, dill and any other herbs you would like
A drizzle of olive oil
Pinch of chilli flakes
Salt and pepper to taste


To begin with cook the baby potatoes in boiling water for about 15 minutes or until tender.

Once cooked allow to cool until they are about room temperature or cooler.

Meanwhile in a large bowl add the capsicum, red onion, fennel, lemon juice and zest, coconut yoghurt, mustard and herbs.

Add the potatoes to the bowl and mix until combined. Finish with a drizzle of olive oil, chilli flakes and salt and pepper

Transfer into the fridge until ready to serve.

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