Vegan potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 600g baby new potatoeshalve any larger ones
- 2 tsp white wine vinegar
- 2 tsp extra virgin olive oil
- 120g vegan mayonnaise
- 1½ tsp Dijon mustard
- 1 shallotor ½ a red onion, finely chopped
- 2 tsp caperschopped if large
- small handful of parsleychopped
- small handful of chiveschopped
Nutrition: Per serving
- kcal317
- fat23g
- saturates2g
- carbs22g
- sugars3g
- fibre3g
- protein3g
- salt0.8g
Method
step 1
Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they’re tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.
step 2
Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
step 3
Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.
