Vegan Potato Salad
This Vegan Potato Salad with cornichons and chopped hazelnuts is the perfect no mayo potato salad for serving at your next BBQ.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: cornichons, hazelnuts, new potatoes, parsley
Servings: 4 people
Calories: 232.84kcal
- 500 g new potatoes e.g. Jersey Royals
- 1 tbsp cider vinegar
- 2 tsp Dijon mustard
- 3 tbsp olive oil
- 1 tsp maple syrup
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 tsp tarragon finely chopped
- 1 tsp parsley finely chopped
- 1 banana shallot finely chopped
- 1 tbsp cornichons thinly sliced
- 2 tbsp chopped hazelnuts
Bring a pan of salted water to a boil.
Add the potatoes and cook for 15-20 minutes or until tender.
Drain the potatoes and cut into bite sized pieces (either halves or quarters)
Place the vinegar, mustard, oil, maple syrup and salt and pepper into a jar and shake well until all of the dressing ingredients are combined.
Place the potatoes in a mixing bowl along with the tarragon, parsley, shallot, cornichons and hazelnuts.
Add in the dressing and toss.
Calories: 232.84kcal | Carbohydrates: 25.23g | Protein: 3.58g | Fat: 13.76g | Saturated Fat: 1.72g | Polyunsaturated Fat: 1.58g | Monounsaturated Fat: 10.02g | Sodium: 91.22mg | Potassium: 598.38mg | Fiber: 3.63g | Sugar: 2.83g | Vitamin A: 96.96IU | Vitamin C: 26.82mg | Calcium: 28.36mg | Iron: 1.47mg