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Ingredients
Method
- 600g baby new potatoes
- 2 tsp white wine vinegar
- 120g vegan mayo
- 2 tsp olive oil
- 1.5 tsp mustard
- 1 shallot, finely chopped
- 2 tsp capers
- Handful of parsley and chives, chopped
- Pop the potatoes in a pan, season well, and cover with water. Bring to the boil and simmer for about 15 mins, until nicely tender. Drain and leave to dry in a colander, then tip into a bowl and add the olive oil, vinegar, and some seasoning. Toss well, and leave to cool.
- Stir in the mustard, mayo, capers, shallot, and herbs. Season to taste, scatter with some more herbs, and serve as a delicious side at a vegan picnic!
15 mins
4 serving
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