Recipes

Vegan potato salad

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan
  • Nutrition: Per serving

  • kcal317
  • fat23g
  • saturates2g
  • carbs22g
  • sugars3g
  • fibre3g
  • protein3g
  • salt0.8g
  • Ingredients
  • Method
  • 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

    Shallot

    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

    Capers

    kay-per

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

  • small handful of parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small handful of chives, chopped
  • Method

    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. 

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

    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. 

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