With avocado, sour cream, red onion and corn, this potato salad has a Tex-Mex inspired twist! A great side dish for barbecues - remember to keep it cool!
1.5kg mini or new potatoes
2 large tomatoes (diced)
1/2 red onion (diced)
1 avocado (chopped into small chunks)
3 tablespoons of vegan sour cream or crème fraiche
3 spring onions (sliced)
Fresh coriander leaves to garnish
Begin by chopping any of the larger potatoes in half and placing all of them in a pan. Cover with cold water and place on a medium heat on the hob for 20 minutes.
Meanwhile in a smaller pan on a medium heat add the sweetcorn and cook for approximately 8 minutes until nice and charred. Empty into a large bowl once charred.
Add the diced tomatoes, red onion, avocado, sour cream and 2 of the sliced spring onions and combine.
Drain the potatoes once cooked and place in the bowl with the rest of the ingredients.
Serve and top with the remaining spring onion and some fresh coriander leaves. Enjoy!