Creamy Potato Salad

A classic and well-loved salad that makes every summer barbecue better!



  • 1kg / 35oz potatoes (cut them to size before boiling)
  • 125g / 4.4oz vegan mayonnaise (we’ve used the Follow Your Heart brand)
  • 125g / 4.4oz vegan tartare sauce (we’ve used the Masterfoods tartare sauce)
  • Chopped gherkins, as much as you’d like
  • Chopped red onion
  • Parsley
  • Salt and pepper (we pepper heavily)
  • A small bunch of fresh dill, chopped



  1. Place your new potatoes in cold water and bring to the boil. Gently boil the potatoes until tender (around 15 minutes). Drain well and leave to cool.
  2. Slice your now cooled potatoes and place in a bowl.
  3. Combine the mayonnaise and tartare sauce in a bowl.
  4. Add the creamy sauce mixture to the potatoes and fold through.
  5. Add the gherkins, onion, dill and parsley, mix through
  6. Add salt and pepper to taste.

Best served warm, but tastes great cold too!

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