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Vegan Potato Salad topped with dill

Vegan Potato Salad

I don't know a better summer food than Potato Salad! Somehow it's super refreshing???? Anyway, take a bowl of this with you to the next BBQ you attend and you'll be everyones favourite guest.
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish, Snack
Cuisine Salad
Servings 700 g


  • 700 g baby potatoes
  • 250 ml sunflower oil
  • 125 ml soya milk
  • 2 tbsp apple cider vinegar
  • ½ tsp salt
  • ½ tsp mustard powder optional
  • 70 g cornichons
  • 10 g dill
  • 2 spring onions
  • 1 tbsp wholegrain mustard


  • Cut the baby potatoes in half, place in a saucepan and cover with water. Add a large pinch of salt and bring to a boil. Boil for around 15 minutes until potatoes are lovely and tender.
  • In a mixing cup add sunflower oil, soya milk, salt, apple cider vinegar and mustard powder (if using). Emulsify using a stick blender, making sure it is at the bottom of the cup when you start. If there is any excess oil at the top bring the stick blender up.
  • Transfer mayonnaise to a large mixing bowl, add finely chopped cornichons, spring onions and dill, along with the wholegrain mustard.
  • Drain the potatoes, allow to cool slightly.Chuck them into the mayo, stir to combine, season generously with salt + pepper and SERVE.
Keyword gluten free, vegan
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