Potato salad with garlic & herbs

This yumm-tastic ‘tater salad is the perfect way to enjoy those new potatoes you’ve been digging from the allotment or garden (or, if you are less fortunate, buying from the store).

Be sure to use new potatoes (or another waxy potato) for this recipe, as they stay firm when cooked (provided you don’t overcook them, of course).

Our freshly dug spuds take just 10 minutes to cook, so be sure to stay in the kitchen (or set the timer), lest you end up with accidental mashed potatoes. Another way to end up with mash is to cook the potatoes too vigorously; a gentle simmer is best.

For herbs, I use either baby dill or chives. Feel free to experiment with other herbs (and let me know how it turns out!)

Thanks to Epicurious for the original recipe.



Course Salad, Side Dish
Cuisine American


  • 1 pound new or other waxy potatoes (450g)
  • 1 clove garlic
  • 3/8 teaspoon salt, or to taste
  • 1 Tablespoon lemon juice
  • 2-1/2 Tablespoons vegan mayonnaise
  • 1-1/2 teaspoons hot water
  • freshly ground pepper, to taste
  • 2 Tablespoons minced fresh herbs


  1. Scrub potatoes and cut into 1- to 1-1/2 inch chunks.
  2. Boil water in a medium-sized saucepan; add potatoes. Return to a gentle boil, then lower heat and simmer for 10-15 minutes, until potatoes are just tender when pierced with a sharp knife. Drain and let cool until they can be handled.
  3. Mash garlic clove with salt in a mortar and pestle until a paste forms. Mix this garlic paste with the mayonnaise, lemon juice, hot water and pepper to taste.
  4. When potatoes can be handled, peel them (this is optional if the skins are thin). Place in a serving bowl. Drizzle dressing over top and mix gently. Sprinkle fresh herbs on top.


For soy-free version, use a soy-free vegan mayonnaise.


  1. This looks easy to make and delicious. I love potato salad. Far too much, maybe. 🙂

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