Creamy Herby Potato Salad

Super simple
Super simple
Super simple
Super simple
0:30 m

Not sure if we should call this dish a Creamy Potato Salad or a Dreamy one, it's really just that good! Crispy roast potatoes, silky smooth plant-based mayo and sour cream, tangy olives, chives and spring onions, all tossed together with a zhuzh of lemon. Sometimes the simplest dishes really are classics for a reason.

Start cooking ➞




For the salad base

<item-todo-done>1kg new potatoes<item-todo-done><item-todo-done>5 spring onions<item-todo-done><item-todo-done>10g chives<item-todo-done><item-todo-done>100g green olives<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> olive oil<item-todo-done>

For the creamy dressing

<item-todo-done>2 tbsp plant-based sour cream<item-todo-done><item-todo-done>1 tbsp Dijon mustard<item-todo-done><item-todo-done>150g plant-based mayonnaise<item-todo-done>

Before you start

Preheat oven to 220˚C, fan setting | 2 mixing bowls | Powerful blender | Large baking tray

Roast the potatoes

  • Halve the potatoes and place into a large baking tray
  • Add a good drizzle of olive oil and a pinch of salt, mix well until all of the potatoes are coated in the oil and roast for 25-30 minutes until the outside of the potatoes are golden brown and the middle is soft
  • Once the potatoes are cooked, remove from the oven and leave to cool

Make the creamy dressing

  • In a mixing bowl, stir together the plant-based mayonnaise, sour cream, mustard, a good squeeze of lemon juice and a pinch of salt

Make the salad

  • Finely slice the spring onions and chives
  • Halve the olives
  • Once the potatoes are cool, place them into a mixing bowl
  • Add the sliced spring onions, chives, olives and the dressing
  • Mix well until all of the potatoes are coated in the sauce

Time to serve

  • Spoon the potato salad into a large serving bowl and garnish with some more fresh herbs and pepper
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