warm vegan potato salad (no mayo)

Warm vegan potato salad, made using the best of new season Jersey Royal potatoes. A warm salad with vegetables and a light olive oil dressing.

Our warm vegan potato salad makes a welcome change to the more traditional, mayonnaise or cream based potato salads. A delicious side to serve alongside any meal.

Served warm our Jersey Royal potato salad is combined with red peppers, spring onion and sun-blush tomatoes before being combined with a light olive oil based dressing.

This potato salad can be cooked, prepared and on the table in 20 minutes, making is a great alternative for a quick mid week dinner side.

We both love potato salad, and believe you can never have too many recipes for a good potato salad (there are 3 on our blog).

This warm vegan potato salad has a real lightness of touch and is one that allows the earthy flavours of the Jersey Royal to shine through.

Can potato salad be served warm?

Potato salad can be served either warm, as soon as it has been made. Or cold, by simply allowing the potatoes to cool completely before being coating in the salad dressing.

If serving cold, store the potatoes, vegetables, herbs and dressing separately in the fridge. When ready to serve allow everything to come to room temperature and combine.

What potatoes are best for warm vegan potato salad?

We have used Jersey Royals for our potato salad as they are a deliciously earthy new potato. This Jersey Royal potato salad is a joy to eat, as the olive oil dressing doesn’t overpower the flavour of the potato.

As Jersey Royals are around for such a short period of time, and this is a salad we like to make year round, you can replace Jersey Royals with any variety of new potato, for example: Charlotte; Anya or Cornish Kings.

How to make warm vegan potato salad – recipe steps:

• Look out ingredients.
• Wash and cut potatoes into even sized pieces.

• Add potatoes and garlic to a large pan of boiling salted water and cook until tender.

• Prepare the remaining vegetables by slicing into small bite-sized pieces.
• Also chop the fresh herbs.

• Drain the potatoes and set aside while the salad dressing is prepared.

• Pop the garlic clove out of its skin and into a pestle and mortar.
• Bash up the garlic to a smooth paste and incorporate the sherry vinegar, olive oil and sugar.
• Season to taste with salt and pepper.

• Place the warm potatoes, vegetables and herbs into a serving dish and pour over the salad dressing, stirring gently to combine.
• Serve immediately while still warm.

How to cut potatoes for potato salad?

To ensure an even cook, cut the potatoes into pieces of an even size, ideally bite-sized pieces. As well as being quick to cook, this also makes the salad easy to eat, particularly important if you enjoying the meal outdoors in the sunshine.

Why cook garlic with the skin on?

Raw garlic in a salad dressing can be very pungent and leave you with a strong taste in your mouth for the rest of the day.

By cooking the garlic with the potatoes as done here, it not only softens the garlic, allowing it to be better incorporated into a dressing, but it also mellows the taste. Resulting in a better balanced salad dressing.

Recipe substitutions and variations:

• Jersey Royal new potatoes should be washed and cut into bite-sized pieces – no need to peel. You can substitute with any variety of new potato.
• Garlic is used to flavour the salad dressing, you can leave it out. if you prefer
• Spring onions have a lovely mellow onion flavour which work great in salads, you can substitute with red onions or shallots.
• Roasted red peppers add flavour to the salad, for speed use a jar of roasted peppers.
• Sun-blush tomatoes have a lovely depth of tomato flavour, you can use fresh tomatoes if you prefer.
• Fresh basil or parley add a burst of fresh flavour to the salad. You can use any fresh herbs: dill, tarragon and thyme would all work well with the potato.
• Sherry vinegar adds acidity to the salad dressing. Substitute with white or red wine vinegar or even some freshly squeezed lemon juice.
• Extra-virgin olive oil can be replaced with regular olive oil or cold-pressed rapeseed oil if you prefer.

Can I made this Jersey Royal Potato Salad ahead of time?

We have served this potato salad warm, straight from the pan. However, if you are planning a barbecue with friends and want to get ahead, then that’s possible too.

Cut the potatoes into bite-sized pieces, place in a bowl, cover with cold water and set aside ready to cook just before serving. They won’t take too long to cook once your guests arrive.

You can also prepare the vegetables and herbs and also the salad dressing, keeping everything in the fridge ready to toss together with the warm potatoes as soon as they are cooked.

As with all potato salads you can cool the potatoes completely and as serve the potato salad cold too if you prefer.

Serving suggestions:

This versatile salad tastes great and can be served in a variety of different ways:

• Enjoy any day of the week, a great tasting side dish to go with your dinner main.
• Planning a party? For hassle free catering, serve this potato salad in large bowls alongside other salads and cold cuts and allow your guests to help themselves.
• A great barbecue side to enjoy with grilled meat, burgers, sausages or vegetable kebabs.
• Pop some in a container and bring along on a picnic with other salads and cold cuts.

Useful hints and tips:

1. For speed use a jar or roasted red peppers simply wash the peppers under a cold tap to remove any oil or brine and pat dry on kitchen paper.
2. If using red onion or shallot instead of spring onions try cutting them and placing in a bowl with red wine vinegar for 20 minutes before draining and adding to the salad. The vinegar will mellow and soften the raw flavour of the onion.
3. Planning a barbecue or party? Double or treble this recipe, depending on the numbers you are catering for.
4. Containing no dairy this potato salad is suitable for Vegan diners.
5. Allergy advice: gluten free, dairy free, egg free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this recipe then try some of our other great tasting vegetable side dishes:

• Warm Potato Salad with Wild Garlic
• Creamy Potato Salad with Crispy Bacon & Chives
• Easy Bean Salad
• Italian Marinated Aubergines
• Spicy Chickpea & Carrot Salad
• Fennel & Apple Slaw
• Quick Roasted Tomatoes with Balsamic Vinegar
• Oven Roasted Asparagus

If you are looking to change things up a bit, have a look at our 12 Best Potato Side Dishes post. It’s full of useful hints and tips, along with all our favourite potato sides.

Love salad? Then head to our Best Salad Recipes post where you will find links to all our favourite salads in one place.

Warm Vegan Potato Salad

Warm vegan potato salad, made using the best of new season Jersey Royal potatoes. A warm salad with vegetables and a light olive oil dressing.

5 from 12 votes

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 4 servings

Calories: 204kcal

Author: Lesley Garden

Ingredients

• ▢ 500 g Jersey Royal new potatoes (washed and cut into bite-sized pieces)
• ▢ 1 clove garlic (leave skin on)
• ▢ 4 spring onions (sliced)
• ▢ 1 roasted red pepper (for speed use a jar of roasted peppers)
• ▢ 4-5 sunblush tomatoes
• ▢ 1 bunch bunch basil or parsley (chopped)
• ▢ 1 tbsp sherry vinegar
• ▢ 3 tbsp extra-virgin olive oil
• ▢ 2 pinches sugar
• ▢ salt & pepper

Instructions

• Add potatoes and garlic to a pan of boiling salted water and cook until tender.
• Prepare the remaining vegetables by slicing into small bite-sized pieces.
• Drain the potatoes and set aside while the salad dressing is prepared.
• Pop the garlic clove out of its skin and into a pestle and mortar. Bash up the garlic to a smooth paste and incorporate the sherry vinegar, olive oil, sugar and seasoning.
• Place the warm potatoes and vegetables into a serving dish and pour over the salad dressing, stirring to combine. Serve immediately.

Notes

We have used Jersey Royal potatoes in our recipe, however you can use any variety of new potato.

Raw garlic in a salad dressing can be very pungent and leave you with a strong taste in your mouth for the rest of the day. By cooking the garlic with the potatoes as done here, it not only softens the garlic, allowing it to be better incorporated into a dressing, but it also mellows the taste.

Nutrition Facts

Warm Vegan Potato Salad

Amount Per Serving

Calories 204 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Sodium 142mg6%

Potassium 641mg18%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 185IU4%

Vitamin C 32mg39%

Calcium 27mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Salad, Side Dish

Cuisine : BBQ, British

Keyword : jersey royal potato salad, vegan potato salad, warm potato salad, warm vegan potato salad

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