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
Prep:10 mins
Serves 4
600g baby new potatoes, halve any larger ones2 tsp white wine vinegar2 tsp extra virgin olive oil120g vegan mayonnaise1½ tsp Dijon mustard1 shallot, or ½ a red onion, finely chopped2 tsp capers, chopped if largesmall handful of parsley, choppedsmall handful of chives, chopped
STEP 1Put 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.STEP 2Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.STEP 3Stir 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.
