June is here and with it comes Barbeque Season!!!! That time of the year when we British like to undercook pieces of animal on open flames and try to eat it before it starts raining.
Being vegetarian at a British Barbeque is pretty difficult. Bread and lettuce are the main stalwarts if charcoaled flesh is off the menu. But if you come to a barbeque at my place there will be veggies galore and, weather permitting I’ll be sharing some of those veggie barbeque recipes over the summer.
Let’s start with vegan potato salad.
You’ll need some little Jersey Royal potatoes, peeled and boiled for ten minutes.
Now there is something you need to know about me – I hate raw onion and chives. Do not ever put them in my potato salad. Instead I like to put chopped peppers in.
(strangest shaped pepper I have ever seen)
I also like to put fresh chopped mint in there. Our mint grows down the bottom of the garden but the rain was lashing down….
Yup, I told you it was Barbeque Season!!
So I had to make do with the herbs I had in the cupboard.
Mix it all in and then it’s time to prepare your mayonnaise.
I use veganaise (that’s mayo without the egg, you can get it from most health food stores) along with a teaspoonful of my not-so-secret favourite ingredient.
You’ve guessed it. La Dijon!!
And when it’s all mixed together you’re ready to do the best bit. Eat it, whilst watching the rain.
And as an extra for this week’s humpday recipe, Himself’s wordless wednesday post today is all about making sandwiches.
Half way to the weekend! 
