TODAY’S RECIPE: Vegan potato salad

PERFECT side dish at a barbecue. Serves: 4.

Ingredients

600g baby new potatoes

2 tsp white wine vinegar

2 tsp extra virgin olive oil

120g vegan mayonnaise

1½ tsp Dijon mustard

1 shallot, chopped

2 tsp capers

Handful of parsley, chopped

Handful of chives, chopped

Method

1 Put potatoes in a pan, cover with cold water and add salt. Bring to a boil and simmer for 15 minutes until tender. Drain and steam-dry in a colander for five minutes.

2 Toss potatoes in a bowl with vinegar, olive oil and seasoning. Leave to cool.

3 Stir in mayo, mustard, shallot, capers and most of herbs, saving a little to garnish.

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