Vegan Potato Salad


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


It’s tasty AF on the side of a burger with some fresh leaves

Difficulty

Rating: 1 out of 5.

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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