Plant Based Potato Salad


My other nationality is German - so growing up my favourite thing was my Omi's bomb potato salad! This is a plant based version of her recipe basically.

Serves: 4



Vegan aioli

  • 1 cup soy milk

  • 1 cup sunflower oil

  • 2 cloves garlic

  • 3 tbsp dijon mustard

  • 1 lemon (juice) 20ml

  • 1 tsp salt



  • 1 kg small chat potatoes (halved)

  • 1 handful cornichons (chopped)

  • 60g ¼ red onion (sliced)

  • 1 bunch dill (chopped)

  • 1 bunch parsley (chopped)

  • 1 cup vegan aioli

  • 2 tbsp sea salt

  • 1 tsp black pepper



  1. Place potatoes in a large pot. Cover with cold water, season with salt and bring to boil over high heat. Reduce to medium. Cook for 15-20 minutes. Or until just tender. Poke a small sharp knife into the potato to check. Drain and set aside to cool.

  2. Meanwhile, add all vegan aioli ingredients into blender and blitz for 1-2 minutes or until completely emulsified.

  3. In a large separate bowl mix together potatoes, aioli, chopped herbs, red onion, dill pickles, and seasoning.

Follow Adelene on Instagram here.

Pictures by TNM Media, follow them here.