Potato Salad

A welcome guest at any backyard barbie and perfect accompaniment to your grilled veggie snags! We suggest using ‘new’ potatoes as these babies are slightly sweet and oh-so-buttery smooth.

Preparation time Prep: 15 mins
cook 20 mins
cool 10 mins

You will need:

  • 500 g new season waxy potatoes, such as golden delight, nicola, or kipfler
  • ½ teaspoon yellow or brown mustard seeds
  • ½ cup egg-free mayonnaise*
  • ½ teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon finely grated lemon zest
  • A handful of finely chopped chives


  • 1Wash the potatoes and place them whole in a saucepan of cold water. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until a knife can slide easily into the potatoes. Don't overcook them though – you don't want them falling apart when you drain them.
  • 2While the potatoes are simmering, heat a frying pan over medium heat. Add the mustard seeds to the dry pan and toast for about 30 seconds, until they smell aromatic and begin to pop, keeping an eye on them so they don't burn. Take them off the heat straight away.
  • 3In a small bowl, whisk together the mayonnaise, mustard, vinegar, lemon zest and a pinch of salt until smooth. Stir in the chives and mustard seeds.
  • 4When the potatoes are tender, drain them and leave for 10–15 minutes to cool to room temperature.
  • 5Cut the cooled potatoes into halves or quarters, depending on how big you'd like them. Place in a salad bowl and mix gently with the dressing. Serve immediately, or cover and pop in the fridge to serve chilled later.

Variation: Add 1 large crushed garlic clove to the dressing, if desired. For a sweet flavour, add raw fresh corn kernels or grated carrot. For a bit of crunch, add chopped celery or sliced Lebanese cucumber. A tablespoon or so of chopped fresh dill is also a nice touch and creates a slight pickle flavour.

*Tip: If you'd prefer not to use mayo, you can dress the warm potatoes with the seeded mustard dressing from this salad.

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