Potato Salad Recipe With Chives And Spring Onions( Vegan)
GLUTEN FREE II VEGAN II DAIRY-FREE II SOY FREE II TOP 14 FREE II SESAME FREE II FISH FREE II EGG FREE II SHELLFISH FREE II SUGAR FREE
I absolutely love a good potato salad. It’s so versatile and works with almost anything, whether you’re grilling steaks, roasting chicken, or serving up some grilled fish at a summer BBQ. I also like to add potato salad to a mix of other salads for a complete meal.
For this potato salad recipe, I use my homemade vegan mayo, made without eggs, which only takes five minutes to whip up. It tastes rich and smooth and better than jarred vegan mayonnaise. The creamy mayo blends well with the bite of different types of onion, adding both crunch and just enough sharpness to balance the flavours.
Some people worry that vegan mayo can fall flat, but I think the homemade version is even better—it’s packed with flavour and feels light.
Notes on ingredients for potato salad
Potatoes
I used a regular new potato for this recipe. They're small and have a thin skin, so you don't need to peel them. If you only have standard potatoes on hand, just peel and dice them into small pieces. I've done this plenty of times and it works just as well. Both options blend in smoothly with the other ingredients, so you can pick whichever potato you prefer.
Mayonnaise
If you're vegan, use my homemade mayonnaise recipe here. It takes 5 minutes to put together and is so delicious. Or use your own favourite brand. My go-to mayonnaise is:
Hunter & gatherer - They do really delicious flavoured mayo I especially like the avocado oil mayo, they also do a vegan mayo too with no crappy additives! YAY!
Biona organic mayo - They also offer an egg-free mayo, but it is loaded with gums, so it's not as healthy as I would like from my recommended products.
Stokes mayonnaise - I love this brand, it's thick, creamy and feels like this is how mayo should taste. ( not vegan)
Waitrose olive oil and free-range egg mayo - is yum! And the one I buy most of the time.
I'm afraid I haven't found many vegan mayonnaises that don't taste like wallpaper paste. There are two varieties that I have mentioned above. If you try them, please let me know how they taste, as I usually make my own 5-minute eggless mayonnaise recipe. You can find it here.
Mustard
I used Dijon mustard, as it's quite mild; you could use whole-grain mustard if you prefer. However, I would refrain from using English mustard unless you enjoy a fluorescent yellow, fiery potato salad! Ha ha!!
Ingredients
Makes 6 portions - 45 mins prep time
Step by Step
Recipe
700 g potatoes, sliced or quartered
250 ml mayonnaise ( try my vegan recipe)
1 tbsp dijon mustard
salt/pepper
1 red onion ( 1/2 sliced into moon shapes, the other 1/2 finely diced)
30 g chopped chives, 5 spring onions, sliced
Method
Cook the potatoes in salted water till soft ( but not mushy) Drain and refresh with cold water.
Make sure the potatoes are dry. Pat with a paper towel if you need to.
Add the mayonnaise, mustard, onions, and chives, reserving some for garnish. Mix together and season with salt and pepper.
Transfer to a serving bowl and garnish with the remaining onions and chives.
Variations
You could add chopped garlic to this recipe, or even grated eggs if your not vegan.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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