Vegan potato salad

Nutrition and extra info

Dairy-free

Egg-free

Vegan

kcal317

fat23g

saturates2g

carbs22g

sugars3g

fibre3g

protein3g

salt0.8g

Ingredients

Method

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

shal-lot

Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

2 tsp capers, chopped if large

kay-per

Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

small handful of parsley, chopped

par-slee

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.