Vegan potato salad

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
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 317
  • fat 23g
  • saturates 2g
  • carbs 22g
  • sugars 3g
  • fibre 3g
  • protein 3g
  • salt 0.8g


  • 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
  • 2 tsp capers, chopped if large
  • small handful of parsley, chopped
  • small handful of chives, chopped


  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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