Potatoes are such a versatile wonderful food – and this vegan mayo potato salad is no exception. It’s a pretty traditional dish, but mayonaise is non-vegan but a simple substitution with Helman‘s or another brand sorts it. They also do vegan garlic mayo & Chipotle mayo which are superb! There are squeesy bottle versions, but they are a little too runny for this dish to work really well. Stick to the ones that come in jars if you can find one.
Steaming the potatoes after scrubbing and removing any manky bits is essentail. Make sure to use waxy salad potatoes and there’s no need to let them cool completely warm can be nice too. I like to cut them up so they’re relatively small, really small just in half – larger ones in quarters. Aiming for cm is a good guide. Around 22 to 25 min they want to be cooked, but still with bite so not too soft. I also have a herby potato salad which uses the same potato base, and is arguably even healthier.
I always like to jazz things up a bit so my recipe included red onion, chives, and baby plum or cherry tomatoes. I always add a little mustard, soy sauce, chilli sauce, and a touch of veg stock.
Cook the potatoes and cut into nice sizes, and add to the bowl. While they are cooling you can chop the veggies and add. Finally add in the mayo and other trimmings and stir well. I think a well judged drizzling of chilli sauce adds a nice colour to this dish. This vegan mayo potato salad goes really well with leek & polenta flan or tofu veggie flan!
vegan mayo potato salad
Ingredients
- 300 g waxy salad potatoes
- 150 g baby plum or cherry tomatoes
- 75 g Red onions chopped finely
- 15 g chives chopped 3mm - you can add more
- 125 g vegan mayo garlic or chipotle is nice too
- 1 teasp veg stock powder
- 1 hp teasp dijon mustard NOT english or american mustard!
- 2 teasps chilli sauce can add more
Instructions
- scrub and remove manky bits on potatoes
- cut larger ones in half and steam for 22 minutes - until a knife goes in easily
- When the potatoes have cooled enough cut them so that they are all roughly 2cm in size and then add to a large bowl.
- wash and then cut the baby plum tomatoes in half lengthways, then in half again accros the middle - add to the bowl
- peel and finely dice the red onions and add to the bowl - yellow will do if you don't have red onions
- chop the chives into approx 3mm lengths and add to the bowl
- add in the mayo, mustard, veg stock and chilli sauce
- Mix carefully so as not to break up the potatoes.
- add a splash of chilli sauce on top to add colour - you can also sprinkle some chopped chives for effect if you wish.
