Creamy Vegan Potato Salad

600g baby new potatoes (halve any larger ones)

2 tsp white wine vinegar

2 tsp extra virgin olive oil

120g vegan mayonnaise

1½ tsp Biona Dijon mustard

1 shallot, finely chopped

2 tsp capers

Small handful of parsley, chopped

Small handful of chives, chopped

50g Biona White Sesame Tahini 

1 tsp Profusion Fine Pink Himalayan Salt


  1. Place the potatoes into a large saucepan, season with ½ tsp salt and cover with cold water. 
  2. Bring to a boil, then simmer for 20 mind, until the potatoes are tender. Drain and leave to steam-dry in a colander for 5 mins.
  3. Tip the potatoes into a bowl and add the white wine vinegar and olive oil. Toss well, then leave to cool for 10 minutes.
  4. Stir in the mayonnaise, Dijon mustard, tahini, shallot, capers and herbs (saving a little to garnish). 
  5. Place in a serving dish, scatter over the remaining herbs and enjoy with friends as a delicious addition to your vegan BBQ or picnic!

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