Vegan potato salad

Make a vegan version of a classic potato salad using vegan mayonnaise. It’s the perfect accompaniment to a barbecue, picnic or salads in the summer

Prep:10 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 317
fat 23g
saturates 2g
carbs 22g
sugars 3g
fibre 3g
protein 3g
salt 0.8g

Ingredients

600g baby new potatoes, halve any larger ones
2 tsp white wine vinegar
2 tsp extra virgin olive oil
120g vegan mayonnaise
1½ tsp Dijon mustard
1 shallot, or ½ a red onion, finely chopped
2 tsp capers, chopped if large
small handful of parsley, chopped
small handful of chives, chopped

Method

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.
Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.
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.

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