- 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
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tsp capers, chopped if large
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- small handful of parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small handful of chives, chopped
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.