Egg-free potato salad

Egg-free potato salad


9 people made this

About this recipe: Not only is this salad super-light and quick and easy to make, it's also vegan-friendly! Potatoes are tossed with cucumber, celery, red onion and olives in a tangy vinaigrette. Perfect for barbecues or summer picnics.


Serves: 6 

  • 5 large maris piper potatoes
  • 1 large cucumber, chopped
  • 5 sticks celery, chopped
  • 1 large red onion, chopped
  • 100g green olives with pimento, chopped
  • 4 tablespoons olive oil
  • 125ml red wine vinegar
  • 1/4 teaspoon garlic granules
  • salt and ground black pepper to taste

Prep:15min  ›  Cook:25min  ›  Extra time:40min  ›  Ready in:1hr20min 

  1. Place potatoes in a large saucepan, cover with water and bring to the boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 2.5cm cubes.
  2. Combine the potatoes, cucumber, celery, onion and olives in a large bowl.
  3. Whisk together the olive oil, red wine vinegar and garlic granules in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.

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