Proudly embracing the Irish stereotype, I love potato salad. It’s just a really tasty dish that’s a solid addition to any salad.
Can you make a good vegan potato salad?
Yes. In the search for a good alternative, I’ve given it a few attempts and this was my favourite by far. I think the secret ingredient is the diced pickles – they give a real tangy sweetness. Plus, capers help balance the flavour with a burst of saltiness.
Like all my recipes, it’s 100% vegan & gluten-free
Difficulty
Keeps for up to 4 days in an airtight container in the fridge
Ingredients
- 1 bag of baby potatoes
- 3 tbs vegan mayo
- 1 tbs white wine vinegar
- 1 tsp dijon mustard
- 3 tsp capers
- 5 pickles/gherkins finely sliced
- 1 tsp paprika
- 1 tsp dill
- Salt & pepper to season
Method
Boil the baby potatoes in a sauce pain of boiling water until soft. Drain them & leave them to cool for 20 minutes.
While they cool, you can knock up the dressing. In a mixing bowl, add all the other ingredients together, then mix with a spoon until well combined.
When the potatoes have cooled, cut them into quarters & add to the bowl with the dressing.
Mix together until the potatoes are fully coated in the dressing… and that’s it.
Your potato salad is ready to eat!
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