This recipe for potato salad is a simple classic with an all round appeal, making it a great potato salad for a crowd. If you have fresh herbs to hand, use them of course but dried herbs actually work incredibly well in this recipe.I like to use a homemade dairy-free vegan mayonaisse for a delicious vegan potato salad. It's a really lovely, light and healthy alternative to regular mayonaisse but obviously regular mayonaisse is fine for this dish.
1kg/2lbs 3oz of baby new potatoes or salad potatoes
200mls (a little under 1 cup) of mayonaisse or soyanaisse (vegan salad dressing)
1½ teaspoons of dried oregano or 2 tablespoons of chopped fresh oregano
1½ teaspoons of dried thyme or 2 tablespoons of chopped fresh thyme
3 tablespoons of chopped fresh parsley
¼ teaspoon of chilli powder
½ teaspoon of freshly cracked black pepper
½ teaspoon of salt
2 spring onions (scallions), chopped
1. Steam the potatoes for 20-25 minutes until tender. You can
boil them if you prefer but steaming is really the best way to preserve
the flavour and nutrients of the potatoes. Even more
crucially, it ensures that your potatoes retain their shape and don't
turn to mush when you mix up your potato salad.
2. When cooked, allow the potatoes to cool slightly, then cut them in half unless they are very small.
3. While the potatoes are still warm, stir in the mayonaisse or soyanaisse, herbs, chilli, salt and pepper and spring onions (scallions). Mix thoroughly and serve.