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.
Servings: 4 people
Calories: 232.84kcal
Ingredients
- 500 g new potatoes e.g. Jersey Royals
- 1 tablespoon cider vinegar
- 2 teaspoon Dijon mustard
- 3 tablespoon olive oil
- 1 teaspoon maple syrup
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 teaspoon tarragon finely chopped
- 1 teaspoon parsley finely chopped
- 1 banana shallot finely chopped
- 1 tablespoon cornichons thinly sliced
- 2 tablespoon chopped hazelnuts
Instructions
- 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.
Nutrition
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