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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).
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g baby or new potatoes
  • 4 baby or 2 medium cooked or roasted beetroot
  • 4 Tbsp vegan mayo
  • 1 tsp Dijon mustard
  • 2 large gherkins
  • 3 spring onions
  • 2 Tbsp chopped parsley
  • Salt & pepper
  • Dash of lemon juice

Method
 

  1. 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.
  2. 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.
  3. Drain the potatoes and add to the bowl. Toss and let it cool a bit.
  4. Taste, adjust the seasoning. Add a dash of lemon juice and the chopped herbs. Mix gently then serve.