Vegan creamy potato and beetroot salad
This vegan creamy potato and beetroot salad is made with vegan mayo. It’s really yummy, easy to make and can be served as a main meal for lunch or as a side dish. It’s perfect all year round – you can use different herbs, depending on the season and on your main dish (chives, dill, coriander would work too).
Ingredients
Method
- Cut the potatoes into bite-sized pieces. Put these in a large pan of lightly salted water, bring to the boil and simmer for about 15 minutes, until tender.
- Meanwhile, finely chop the beetroot, spring onions and gherkins. Put them in a large salad bowl. Add the mayo and mustard, season with pepper, then mix well.
- Drain the potatoes and add to the bowl. Toss and let it cool a bit.
- Taste, adjust the seasoning. Add a dash of lemon juice and the chopped herbs. Mix gently then serve.