Veganised Potato Salad
A simple, 20-minute potato salad recipe using vegan mayo to provide the creaminess of the original.
Servings Prep Time
4People 1Hour
Cook Time Passive Time
15 Minutes 1 hour15 minutes
Servings Prep Time
4People 1Hour
Cook Time Passive Time
15 Minutes 1 hour15 minutes
Ingredients
Instructions
  1. Rinse the potatoes well, cleaning thoroughly, in the meantime, heat salted water in a saucepan.
  2. Cut potatoes in halves, place in boiling water to cook for 10-15 minutes. Chop spring onions into thin slices on a chopping board.
  3. Once potatoes are cooked drain well in a colander, add salt and pepper to your taste. Add 3 heaped tablespoons of vegan mayo to the mixture, combine spring onions and mix well.
  4. Place bowl in a fridge for 30 mins – 1 hour, serve and enjoy!
Recipe Notes

Hellman’s vegan mayo was used for this recipe, for a little kick, add 1 tbsp of Nando’s vegan perinaise with 2 tbsp regular vegan mayo – Trust me, it bangs!