Warm Potato Salad Recipe (No Mayo, Vegan)

This simple dish is full of flavour, colour and lots of vitamins and minerals.  Serve on its own or as a side dish, or pop on a tin foil lid, wrap it up in a towel and take on a picnic.  It's best served warm, and leftover can be gently reheated in the oven or served cold the next day.

Warm Potato Salad


750g Jersey Royals or other new potatoes
200g frozen peas
1 tbsp parsley
8 sun dried tomatoes, chopped
20 olives, halved
1 tbsp olive oil from the olive or tomato jar
8 spring onions, sliced
12 caperberries or 1-2 tbsp of capers
18 cherry tomatoes, halved
a handful of sugar snap peas, chopped (optional)
2 lemon wedges, optional


1. Boil the potatoes, either whole or chopped up (better chopped if serving to children).  Cook until tender, then drain and set aside.

2. Put the peas in a heat-proof bowl and pour boiling water from the kettle over.  Leave for 2 minute then drain and add to the potatoes.

3. Stir the chopped parsley, sun dried tomatoes and olives through with a tablespoon of oil from the jar.

4. Transfer to serving dish and add the spring onions, caperberries/capers and cherry tomatoes.

5. Decorate with the chopped sugar snap peas. Serve with lemon wedges to squeeze over just before serving.

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