Vegan potato salad

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  • 600g dinky one original potatoes , halve any bigger ones
  • 2 tsp white wine vinegar
  • 2 tsp additional virgin olive oil
  • 120g vegan mayonnaise
  • 1½ tsp Dijon mustard
  • 1 shallot , or ½ a crimson onion, finely chopped
  • 2 tsp capers , chopped if tidy
  • cramped handful of parsley , chopped
  • cramped handful of chives , chopped


  • STEP 1

    Achieve aside the potatoes in a pan, season with salt and duvet with frigid water. Bring as a lot as a boil and simmer for 15-20 mins, until they’re refined. Drain and high-tail away to steam-dry in a colander for five mins. If the skins are papery and peeling away, you are going to be in a situation to rub them off, in case you esteem. 

  • STEP 2

    Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss effectively, then high-tail away to cool. 

  • STEP 3

    Tear in the mayo, mustard, shallot, capers and herbs (saving a dinky little bit of to garnish). Test the seasoning and add a dinky little bit of more salt or vinegar, in case you esteem. Scatter over the final herbs and abet. 

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