Even people who don’t like salad, often like potato salad. First brought to Europe by Spanish explorers, it typically consists of boiled waxy potatoes and onion, carrot and some kind of mayonnaise. Here are some plant-based versions for you to try. Serve with cold sandwiches, or alongside veggie hot dogs and burger. Spring Potato Salad with Asparagus & Peas (Crowded Kitchen) is a spring dish with radishes and a lemon dill vinaigrette. Made in 30 minutes.
Simple French-Style Potato Salad (Minimalist Baker) swaps the creamy dressing for a lighter apple-cider vinaigrette, seasoned with salt and pepper. This recipe uses a mix of gold and red potatoes.
Potato Salad with Maple Mustard Dressing (Lauren Caris Cooks) is a light spring dish, which roasts the potatoes to add more texture. The subtle maple gives a ‘honey mustard’ flavour, without the honey.
Potato Salad with Dill (Crowded Kitchen) covers the potatoes in a creamy dressing made with vegan mayo, Dijon mustard and lemon juice.
German Potato Salad with Dill (The Simple Veganista) is mayo-free and uses fresh herbs. Ready in 20 minutes.
Herb Potato Salad (Heartful Table) uses no mayo. Instead, this warm salad tosses the potatoes in parsley, dill, chives and mint, then coats in wholegrain mustard and capers.