This is the taste of summer! Potatoes on the grill have have such a lovely, smoky flavour. Throw in crunchy celery, grilled summer corn, fresh herbs, and toss with creamy vegan mayo and you have a decadent potato salad that is perfect for summer dinners.
Ingredients:
1.5 pounds baby potatoes
1 corn cob
1/2 cup vegan mayo
juice of half a lemon
1/4 cup finely diced red onion
2 stalks of celery, diced
1 tbsp each of tarragon, basil and parsley
salt and pepper
*add 1/4 cup hemp/sunflower/pumpkin seeds for a protein boost
Method:
Everyone’s grill/bbq is different, so I will describe how I cooked the potatoes and corn on my little hibachi, but use your judgement and adjust accordingly.
Turn the bbq onto medium-low. Place the potatoes in tinfoil and cover with another piece of tinfoil, to make a pocket. Turn up the edges and make sure it is sealed tight.
Place on the bbq and close the lid. Flip the pouch at the 15 minute mark, and grill for about another 15 minutes. Grill the corn for a few minutes on each side until charred.
When the potatoes and corn are done, let them cool so they are easier to handle. Cut the corn kernels off the cob and quarter the potatoes. Place in a large bowl and toss with the rest of the ingredients. You can then chill in the fridge or eat luke warm and fresh.
Enjoy these last few weeks of summer!
Courtesy of Bridget Burns
Bridget Burns is a co-founder of The Vegan Project, writer, social media goddess and full-time vegan. You may recognize her from the critically acclaimed Ritz Crackers Holiday Commercial, though she remains low-key, slingin’ drinks at one of the coolest bars in Vancouver. In her spare time, she enjoys riding her bike without a helmet and drinking moderately-priced red wine.
~The Vegan Project
