Vegan potato salad

• baby new potatoes↗600g g

  halve any larger ones

• white wine vinegar↗2 tsp tsp
• extra virgin olive oil↗2 tsp tsp
• vegan mayonnaise↗120g g
• Dijon mustard↗1½ tsp tsp
• shallot↗1

  or ½ a red onion, finely chopped

• capers↗2 tsp tsp

  chopped if large

• parsley↗small handful of handful

  chopped

• chivessmall handful of handful

  chopped

Step-by-step instructions

1. 1

   Put the potatoes in a pan, season with salt and cover with cold water. Bring up to a boil and simmer for 15-20 mins, until they’re tender. Drain and leave to steam-dry in a colander for 5 mins. If the skins are papery and peeling away, you can rub them off, if you like.

2. 2

   Tip the potatoes into a bowl and add the vinegar, olive oil and some seasoning, toss well, then leave to cool.

3. 3

   Stir in the mayo, mustard, shallot, capers and herbs (saving a little to garnish). Check the seasoning and add a little more salt or vinegar, if you like. Scatter over the remaining herbs and serve.