Vegan Probiotic Summer Potato Salad

Ingredients

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

Instructions

To begin with cook the baby potatoes in boiling water for about 15-20 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.