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A little while back I went to a BBQ with some friends. Everyone was asked to bring a plate. I made sure I brought a big salad as often, that’s all I’m able to eat. But not at this shindig. Turns out, the hosts’ best friends are vegan and so the options were plenty and totally delicious. Like this Vegan Potato Salad, for example. One of the yummiest potato salads I’ve ever eaten. I actually went back for seconds and begged the host for the recipe.
What’s that old saying? “There’s no such thing as an original idea…?” I mean, everyone has a recipe for potato salad right?
What I loved so much about Brian’s Vegan Potato Salad is that it had just the right balance of creamy and tangy. Not to mention the most amazing texture thanks to the cornichons and red onion.
I am not ashamed to say that I’ve now claimed it as my own. I’ve served this bad boy a few times since, including Christmas lunch. It’s always a total winner not to mention super yum as leftovers. Give it a go and let me know what you think. xx
Note:
You can make your own vegan mayo but for this recipe I like to use the store-bought kind. I don’t always have the time or the energy to make absolutely everything from scratch and that’s okay. You can find the Vegan Mayonnaise I used here.
Brian’s Vegan Potato Salad
Serves 4
1.5kg baby potatoes
1/4 red onion (diced)
half a cup of cornichons (sliced)
a handful of fresh flat leaf parsley (roughly chopped)
For the dressing:
1 cup vegan mayonnaise
1 tbs seeded mustard
salt and pepper to taste
Method:
- Wash your potatoes and cut into quarters. Pop them in a big pot and cover generously with cold water. Put the pot on the stove, bring to the boil. Allow the potatoes to cook until just tender. About 7 minutes or so.
- While your potatoes are boiling you can make the dressing. In a small bowl combine your mayonnaise, mustard, salt and pepper.
- Meanwhile, put your onion and cornichons in a large glass mixing bowl. Once the potatoes are cooked drained them in a colander and place them straight into the glass bowl with the onions and cornichons.
- Pour most of the dressing over the top and using a spatula, gently mix the dressing through the salad.
- Sprinkle the parsley over the top and give it another gentle mix.
- Now cover the bowl with cling-film and pop it in the fridge for a least 15 minutes before serving.
