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Vegan potato salad served in a decorative bowl

Vegan potato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Dairy-free
  • Egg-free
  • Vegan
Nutrition: Per serving
NutrientUnit
kcal317
fat23g
saturates2g
carbs22g
sugars3g
fibre3g
protein3g
salt0.8g
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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

  • 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. 

Goes well with

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A star rating of 5 out of 5.3 ratings
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