Zero Waste Potato Salad Two Ways by Too Good To Go

  • 1 servings
  • to prepare
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Ingredients

  • For Both Recipes
  • 700g potatoes (skins on)
  • 1 small red onion
  • 1 bunch spring onions (tops too!)
  • A handful of fresh herbs (you can eat the stalks too)
  • Mayo Dressing
  • 4tbsp good quality mayo
  • 1tsp Dijon or wholegrain mustard
  • 1tbsp lemon juice or apple cider vinegar
  • No Mayo Dressing
  • 2tbsp wholegrain mustard
  • 3tbsp olive oil
  • 1tbsp lemon juice or apple cider vinegar

Instructions

Everyone has different tastes, whether it’s ready salted or flavoured crisps, or mayo in your sandwich; while we’re all divided on taste, we’re united against food waste. Too Good To Go have created some zero-waste recipes so you can whip up something delicious to suit every taste with your surplus food!

I Love Mayo: Creamy Zero-Waste Potato Salad with Mayo

A comforting classic with a creamy dressing and zero-waste.

Method:

  1. Boil potatoes skin-on, and leave to cool
  2. Finely dice your onion, spring onions and herbs (stems included)
  3. Mix your onion, herbs, spring onions, mayo, mustard, lemon juice, salt + pepper
  4. Chop the potatoes into chunks and stir through the sauce
  5. Chill or serve at room temp

No Mayo Please: No-Mayo Zero-Waste Potato Salad Fresh, herby and full of flavour — no mayo, no waste

Fresh, herby and full of fl avour — no mayo, no waste.

Method:

  1. Boil potatoes skin-on, and leave to cool
  2. Finely dice your onion, spring onions and herbs (stems included)
  3. Mix your onion, herbs, spring onions, mustard, oil, vinegar, salt + pepper
  4. Chop the potatoes into chunks and stir through the sauce
  5. Chill or serve at room temp

Zero Waste Tips:

  1. Use all the spring onion, tops and all.
  2. Herb stalks = full of flavour.
  3. Keep the potato skins on, less work, less waste.
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