Creamy Potato Salad


A classic BBQ staple and something I’ve really missed. After my new found love for follow your heart’s veganaise I knew I was on to a winner. Fresh chives are a must in this recipe and the vibrant radish gives a lovely crunch and beautiful colour. I’m using Jersey Royal potatoes.


Creamy Potato Salad

Serves 6

Nutrition – A lovely BBQ addition.

Calories: 103     Carbs: 14g     Protein: 1.5g     Fat: 5g


  • 500g Jersey Royal Potatoes
  • 3 Tbsp Vegan Mayonaise
  • 1 Tbsp Lemon Juice
  • 1/2 Tsp Dijon Mustard
  • 2 Cloves Garlic (finely chopped)
  • 4-5 Radishes
  • 2 Tbsp Fresh Chopped Chives


  1. To cook the potatoes, bring a pot of salted water to the boil, slice the potatoes into chunks and add to the boiling water. Cook for 15 minutes until fork-tender.
  2. Set the potatoes aside to cool and meanwhile we can make the creamy dressing. In a small bowl combine, chives, lemon juice, dijon, garlic and vegan mayo.
  3. Transfer the cooled potatoes to a serving dish, pour over the creamy dressing, add sliced radishes and gently mix.



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