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–+ servings
potato salad in green bowl with beige rim. Bowl is on white surface.
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5 from 4 votes

Vegan Potato Salad

An easy vegan potato salad with just 4 ingredients and ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: BBQ, Salad, sides
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 portions
Author: James Wythe

Equipment

  • Chopping Board
  • Knife
  • large pot
  • large mixing bowl

Ingredients

  • 1 kg new potatoes (or baby potatoes)
  • 1 gherkin
  • 1 tbsp gherkin juice (from the gherkin jar)
  • 2 heaped spoons mayonnaise (I used vegan)
  • small handful fresh parsley
  • generous pinch salt & pepper
Metric - US Customary

Instructions

  • Firstly, chop the potatoes into quarters, roughly dice the gherkin and finely chop the parsley.
  • Add the potatoes to boiling salted water for 12 minutes (cook until the knife cuts through them easily).
  • Drain and run the potatoes under a cold tap for a few minutes to cool them off quickly.
  • To a large mixing bowl, add the potatoes, gherkin, gherkin juice, mayonnaise, parsley, salt and pepper. Mix all together until well combined.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: Chopping the potatoes into equal sizes helps them to cook evenly.
Tip 2: Homemade mayonnaise or shop bought works equally.
Tip 3: I find using baby potatoes works the best for flavour and starchiness.

Nutrition

Calories: 108kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Fiber: 1g | Sugar: 2g