This is the potato salad we use on our buffets and salad bar. It is USA-inspired, with our favourite flavours and textures. New potatoes work best and it has to have lovely creamy mayo, vegan of course. Two of the main vegan mayos in the UK are Plamil and Vegenaise, both work really well. Vegenaise has got the edge, we feel, though most vegan mayos work just fine.
Mild yellow mustard doesn’t overpower but adds a gentle hit. There are gherkins for extra zingyness, and spring onions, red onion and fresh dill to freshen it up and give it some pungency.
The celery gives it crunch rather than full on celery flavour. A couple of testers who don’t like raw celery still loved it, so don’t be put off!
Black salt adds a slightly eggy flavour which works surprisingly well. It is optional but does add an extra dimenstion. Black salt also works well in dishes such as scrambled tofu, vegan quiches, vegan omelettes and frittata. We get it from an Indian shop in Exeter, and sometimes you’ll find it in vegan grocery stores or health food shops.
Cooked potato tends to harden up a bit in the fridge so that’s why we like to get the potato really well cooked.
1 lb (450g) new potatoes, 1-inch dice
1 stick celery (1½ oz/45g), finely diced
1-2 oz (30-45g) gherkins, finely diced
½ a small red onion (½ oz/15g), finely diced
1-2 spring onions, finely chopped
3 tablespoons dill, finely chopped
2½ oz (70g) vegan mayonnaise
½ oz (15g) yellow mustard
¼ tsp black salt, optional
pinch ground black pepper, or to taste
pinch salt, or to taste
Place potatoes in a large saucepan with a pinch of salt and add water to cover by 1 centimetre (½ inch). Bring to the boil over a high heat, then reduce heat to low-medium, and simmer until a sharp knife slips in and out of potatoes with little or no resistance. The potatoes should be very tender. Drain well and let the potatoes cool slightly. Transfer to a large bowl.
While the potatoes are cooking and cooling, measure out the remaining ingredients. Add to the cooked and cooled potatoes, ideally while they are still slightly warm. Mix gently but thoroughly to combine.
Makes 4 servings. Can be stored in an airtight container in the fridge for up to two days, bring back to room temperature before serving.