Vegan Potato Salad Recipe with Chimichurri & Avocado | Twisted

Ingredients

• 75 ml olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic granules
• to taste salt and freshly ground black pepper
• 1 kg baby potatoes, halved lengthwise
• 1 ripe avocado
• 3 tbsp vegan mayonnaise
• 35g fresh parsely, roughly chopped
• small handful fresh mint leaves, roughly chopped
• 1/2 lime, juice
• 1.5 tbsp red wine vinegar
• 1 garlic clove
• 1 green chilli
• 200g mixed wild mushrooms, or oyster mushrooms, torn into thick strips
• 2 tsp olive oil
• 1 tsp ground cumin
• 2 tsp soy sauce
• a pinch light brown sugar
• 1 red chilli, finely sliced
• a small bunch fresh mint leaves