Vegan potato salad

barbecue bbc good food team new potatoes picnic potato salad side dish summer vegan

N/A

Source

Ingredients

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

Method

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.

Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.

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.