Creamy, fresh, and delicious, this Vegan Potato Salad is a great side dish for summer BBQs!
I’m thinking all things summer entertaining these days! Recipes that you can plonk on the table for people to chow down on without feeling heavy and overly full in this summer heat. Recipes just like this Vegan Potato Salad…
I have to say, potato salad is my favourite kind of salad. Probably because it might just be the least healthy of all salads! Also, I’m a total potato fiend – any excuse will do to pop a boiled baby new potato in my gob.
This recipe is super creamy, with sharp heat from the mustard, fresh crunch of red onion and rocket leaves then it’s all topped off with a little toastiness from the pinenuts. A real flavour sensation!
If you’re looking for a crowd-pleasing dish to serve up at your next party – well, you just found it. No one has beef with a potato salad. If they do, I suggest you remove them from your house. It is unnatural not to enjoy potato salad.
If you give this recipe a go, let me know how you get on in comments below.
More recipes like this? Try…
Easy Vegan Fatteh with Tahini Yoghurt
Spicy Noodle Salad with Ginger Tofu
Vegan Kofte Kebabs
Spiced Cous Cous Salad with Roasted Cauliflower
Korean BBQ Jackfruit Burger
Chickpea Salad Sandwich
Vegan Potato Salad
Ingredients
- 750 grams Baby New Potatoes cut in half
- 5 tbsp Vegan Mayonnaise
- 2 tsp Wholegrain Mustard
- 1/2 Red Onion thinly sliced
- 100 gram Rocket Leaves or chosen leafy green
- Juice of 1/2 a Lemon
- 2 tbsp Toasted Pinenuts
- Salt and Pepper to Season
Instructions
- Add potato halves to a pot of salted water. Bring to the boil and allow to simmer for 15-20 minutes, or until the potatoes are fork tender.
- Drain then allow the potatoes to cool slightly.
- In a large bowl, combine the boiled potatoes with mayo, mustard, red onion, and lemon juice then season with salt and pepper.
- Toss through the rocket leaves and sprinkle over the pinenuts before serving.
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