Vegan Potato Salad with Kimchi

Here is our take on a traditional vegan potato salad, with a twist 😉 Kimchi adds a touch of acidity, some crunch and a lovely orange colour. The result is a juicy, umami-rich potato salad, ideal for hot summer days. We're sure you'll love it!

Level: Easy Time: 1 h + resting Servings: 2 to 4

Ingredients

• 4 to 6 tbsp Ragi kimchi (our celery kimchi is our favourite here)

• 4 medium potatoes, peeled and quartered

• 5 medium carrots, peeled and roughly chopped

• ½ cup (about 75 g) green peas, cooked

• ½ cup (about 75 g) roasted peppers from a jar, chopped

• 1 cup (about 240 ml) vegan mayo

• Salt and pepper

• 1 tbsp kala namak (optional)

Method

1. Bring a pot of water to the boil.

2. Add salt and the carrots. Cook for 8 minutes.

3. Add the potatoes and cook for 20 more minutes.

4. Take them out of the water and either chop them into tiny pieces or place them into a bowl and mash them with a fork.

5. Add the green peas, peppers, kimchi, mayo, salt and pepper. Mix well.

6. Let it rest in the fridge for at least 2 hours or overnight.

Serving ideas

This vegan potato salad with kimchi works as a starter or a main. Spread it on toast, spoon it into endive or lettuce leaves, or serve it as a dip for crisps 😋

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We'd love to see your creations! Send us a picture or tag us on Instagram @ragi.food

Click the jar to restock on kimchi 🧡