Vegan Recipes +
Potato Cucavo Salad

1 kg baby cream delight potatoes
1/4 cup dill sprigs, roughly chopped
2 tablespoons apple cider vinegar
1 tablespoon dijonnaise
3 teaspoons honey
1/2 cup olive oil
1 large cucumber, halved, seeded, diagonally sliced
1 large avocado, destoned, sliced
100 g bag baby spinach
4 spring onions, sliced
  mint leaves, to serve
1.   Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Simmer for 8 minutes or until just tender. Drain.
2.   Meanwhile, combine dill, vinegar, mustard and honey with half the oil in a food processor until smooth.
3.   Heat a char-grill pan over high heat. Thickly slice potatoes and combine in a bowl with remaining oil. Season. Cook potato on char-grill for 2 minutes each side or until golden.
4.   Combine potato, cucumber, avocado, spinach and onion on a platter. Drizzle dressing over and garnish with mint leaves to serve.