The Best Vegan Potato Salad Recipes

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VEGAN POTATO SALAD



Vegan potato salad image

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

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 317 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium

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  • Place potatoes in a large pot, cover potatoes with 1 1/2 inch of water, add generous pinch of salt. Bring to a boil, reduce heat to a gentle boil and cook about 15 – 20 minutes, until potatoes are just fork tender. Drain potatoes and let cool. Once cooled, gently peel the skin away (or leave it on if you prefer). Pinch the potato skin with your thumb and forefinger, skin should come off with ease. Cut the potatoes into 1/2 inch cubes. Alternatively, cube the potatoes first, then boil.
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  • In a large bowl (or pot you cooked the potatoes in) place the potatoes, onion and optional celery. Pour the dressing over top and mix to combine. Season with mineral salt and fresh cracked pepper.

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