Potato Salad Topped with crunchy vegan Bacon Bits

Serves 6

Ingredients:

8 peeled potatoes
1 x small bunch of spring onions
Egg-free mayonnaise dressing **
100g Salad Toppers Bacon Bits

Method:

1. Peel and boil 8 potatoes (making sure they are still firm, but cooked)
2. Remove and cool
3. Once cooked, slice the potatoes into bite size quarters
4. Lightly toss with mayonnaise
5. Sprinkle over finely dices sprinkle onions and 75g of Salad Toppers Bacon Bits
6. Serve and enjoy

** Egg Free mayonnaise dressing:

3 tablespoons lemon juice
2 tablespoons apple cider vinegar
3 tablespoons lemon juice
1.5 teaspoons ground mustard
1.2 teaspoons salt
1 cup cold pressed extra virgin olive oil

Method for dressing:

1. Mix in a food processor, lemon juice, vinegar, mustard and salt.
2. While mixing, gradually add the olive oil through the hold in the top.
3. Continue to mix until smooth and creamy.
   Mixture can be stored in the fridge, for up to 1 week.