Vegan Potato Salad Recipe {no mayo!}

I know we've been all about the asparagus love lately, but there's another glorious veggie just coming its own at this time of year, the humble new potato.  Whether you go for the king, the Jersey Royal, or one of the lower ranking orders, a delicious dish of new potatoes is hard to beat.  Whether served hot with butter and perhaps some mint, in a salad with crunchy vegetables, a hot mustardy dressing, or a cool mayonnaisey one, they're delicious.  This simple but robust salad is a lovely combination of flavours and packs a punch as a lunch or light dinner, a starter for six, or to accompany a main course dish like our spicy nut roast, stuffed butternut squash or courgette & sun-dried tomato tart.

Summer Potato Salad

Serves 4


400g new potatoes
300g green beans
2 cloves garlic, crushed
1 unwaxed lemon, juice and zest
2 tsp soy sauce
1 jar artichokes, drained (reserve the oil for the dressing)
1 red pepper
75g watercress
1 avocado, peeled and sliced
200g tomatoes


1. Bring the potatoes to the boil in a large pan.

2. After 15 minutes cooking, add the beans and continue to cook for another 5 minutes.

3. Drain, then add most of the garlic, lemon zest, half the lemon juice and the soy sauce.

4. Shake, then place a lid over the pan and set aside to allow the flavours to develop.

5. To make the dressing, combine the remaining garlic, a splash of oil (from the jar of artichokes) and the rest of the lemon juice.

6. Assemble the salad in a dish with the warm potato mixture in the centre, and the remaining ingredients built up around the outside.

7. Drizzle the dressing over the salad, and serve with crusty bread.

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