A Class Above Potato Salad

Yet more salads! I’ve always had a fondness of potato salad that I can’t really explain – gloopy cold potatoes anyone? This version can be easily made either dairy and egg free or with usual mayo and is inspired by the Moosewood cookbook. It really is a class above – tangy, unctuous and flavoursome.

Potato Salad (dairy-free, egg-free, nut-free, vegetarian and vegan – or made with normal mayo, yogurt and horseradish, then it’s vegetarian and nut-free)

enough for 4

  • 500g new potatoes
  • 4-6 tbsps egg-free mayonnaise – Plamil or Mayola(or use regular mayo if you can tolerate eggs)
  • 3 tbsps dairy-free yogurt (plain yogurt if not dairy-free)
  • 2-3 tbsp vinegar
  • 1 tsp salt
  • 1 tsp mustard powder (or leave out if can’t tolerate)
  • 1 tsp grated horseradish (1 tbsp horseradish sauce if ok with dairy – I have yet to find dairy-free horseradish sauce)
  • 3 gerkins, chopped
  • 2 spring onions, sliced
  • 1/2 a red pepper, small dice
  • handful of chopped parsley
  • toasted sunflower seeds (optional)

– Half the potatoes and boil for 20 minutes or until cooked

– Drain and place in a bowl. Mix together the mustard powder, vinegar and salt. Pour over the hot potatoes and let cool.

– Mix together the mayo, yogurt and horseradish. Stir through the potatoes, along with the spring onions, peppers, gerkins and parsley.

– Spoon into a serving bowl and decorate with toasted seeds (if liked)

– Pour over the vinegar mix.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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