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The Ultimate Potato Salad

I'm off to Barcelona tomorrow! Wooo! I can't wait to feel that Spanish sun on my skin, but before then I have for you a super simple recipe. I wanted to keep it simple as this week has been full of stress, I find travelling makes me even more anxious than I already am. And if you know me you will know I'm already a very anxious person. The whole notion of packing makes me feel queasy.

So anyway back to the recipe, it actually isn't one of my creations, it's my boyfriend Jamie's. Now summer is here we all want to eat more salads right, less heavy food and more greens. But we can still love potatoes. So this is Jamie's ultimate potato salad.

This potato salad was created one hot summer night, I was sent to the shop to buy gherkins and american mustard, and I remember being utterly baffled by what Jamie was going to do with the odd mix of ingredients he had compiled. But it turned out to be a winner, I should have always had faith, and so it became our so far Summer favourite. The use of american mustard in the dressing and gherkins reminds me of american diner style food. Vegan mayonnaise is also called for in the dressing, you can find vegan mayo at most big supermarkets now, I used this one, but I know Tesco and Asda also have one. Look in the free from allergen section.

The Ultimate Potato Salad | Vegan and gluten free recipe | Potato salad | The Dopey vegan

Hehe cheeky puppy photo bomb!

So to the star ingredient; the humble potato. Ok so I know I might have said before this or that vegetable was my favourite, but I was lying, my favourite vegetable of all time can only be the potato. If I was on a desert island and could only eat one food for the rest of my life it would be the potato, I basically want to be this guy! I legit eat a jacket potato at least once a week. They are so versatile and so tasty. I don't believe there's a person on earth who can resist a good fluffy chip (except my grandpa who always hated chips...what a odd man he was). In this recipe the potatoes are simply boiled but they really are the star of the show, they balance the creamy tangy dressing with their simple fluffiness perfectly. Potatoes often get a bad rep, as just carbs, but they are in fact incredibly nutritionally balanced. They are one of the finest sources of starch, vitamins, minerals and dietary fibre. The dietary fibre helps prevent constipation, and decreases absorption of dietary cholesterol. Additionally, its rich fibre content helps protect from colon polyps and cancer. They are also one of the richest sources of the B-complex group of vitamins, and are high in vitamin-C. The also contain very little fat and no cholesterol. So lets all embrace potatoes as the wonder vegetable they are, and you can start with this recipe.

Serves 4


500 g potatoes

100g cucumber

50g kale

10g parsley

15g mint

1 red onion

95g gherkins

For the sauce

100ml gherkin vinegar

100ml american mustard

100ml vegan mayonnaise (I used this one)


1) Boil the potatoes until soft.

2) While the potatoes are boiling thinly slice the other salad ingredients.

3) In a jug mix together the vinegar, mustard and mayonnaise.

4)Place the potatoes and other salad ingredients in a large bowl. Season with salt and pepper. Pour over the dressing, mix and enjoy.


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