Vegan potato salad that the boys would dig…into

Recently Sebastian hosted a braai to celebrate a year since his horrible accident. The boys had to bring their own meat for the master braai, but I offered to make a potato salad as an accompanying side. Initially I thought I would make a traditional potato salad for them and a vegan potato salad for me, but then I reconsidered as I knew my vegan-version was kick-ass and I wanted to put it to the test. It was quite a challenge as I had to make enough for 19 hungry twenty-something year olds and I’m used to making a potato salad for four. Nevertheless, I took on the challenge and it was a major success! The boys absolutely loved it and actually recommended it to the other guys who were yet to taste it. They all came to thank me and I gave myself a well-deserved pat on the back.

I didn’t take a photo of the dish that evening as the night quickly became a bit chaotic, but I’d love to share the recipe with you.

Ingredients (serves 6 pax):

  • 6x medium potatoes
  • 250ml of Crosse & Blackwell Trim Mayonnaise (Make sure it is Trim as that is the only egg-free mayo in their range)
  • 2-4 Tablespoons of chutney
  • ½ Tablespoon of Dijon mustard
  • ¼ Sweet red, green or orange peppers diced
  • ¼ Onions diced
  • 1x Teaspoon of pressed garlic
  • ¼ Cup fresh parsley
  • Olive oil
  • Salt & pepper
  • A few pumpkin seeds (optional)


1. The potatoes:

  • Peel the potatoes and cut them into 2cm x 2cm blocks
  • Bring a pot of water to boil, add a pinch of salt and cook the potatoes till soft (test it regularly with a fork, you don’t want the potatoes to cook too soft as they will go mushy when mixing with the sauce)
  • Drain the potatoes and set to cool

2. The extra:

  • While the potatoes are cooking, sauté the onions, peppers and garlic in a saucepan with a bit of extra virgin olive oil until the onions brown
  • Take off the heat and set to cool
  • Finely chop the fresh parsley and mix with the sautéed onion mix (leave a little bit aside for presentation though)

3. The Sauce:

  • People prefer different tastes when it comes to potato salad – some like it tangy and others prefer it sweet. Thus, mix the rest of the ingredients together in a big mixing bowl, taste regularly and add more of specific ingredients where needed

4. Final steps:

  • When the potatoes are completely cooled down, add the potatoes to the sauce in the mixing bowl and combine thoroughly
  • If your potato salad is too dry for your liking, whip up another little bit f the sauce and add it in
  • Add the onions, peppers, garlic and parsley to the mixing bowl and give it another good stir
  • Transfer it to a serving bowl, clean the edges and top the salad with a few twigs of left-over fresh parsley and pumpkin seeds
  • Cover it with glad-wrap and put it in the fridge, it should be served well-chilled

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