Spiced Potato Salad

Roast garlic hot sauce and a generous helping of herbs turn potatoes into a moreish side dish (or main?) in this surprisingly easy-to-whip-up recipe!

Preparation time Prep: 15 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 8 Young kipflers, cubbed
  • 170g vegan butter
  • 1 bunch chives, finely chopped
  • 1 bunch parsley, finely chopped
  • Salt, to taste
  • Habanero and roast garlic hot sauce*, to taste
  • Pinch aleppo pepper, to serve
Recipe: Simon Toohey


  • 1Boil potatoes until tender, drain and set aside.
  • 2Mix salt and hot sauce through the butter until combined.
  • 3Stir through the boiled potatoes while still warm, fold through the herbs. Taste and adjust seasoning.
  • 4Pour into a large serving bowl and season with a few more drops of hot sauce and some aleppo pepper

*Tip: There may be a few options out there, but Simon used Lil' Becky's Hot Sauce for this recipe!

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