Potato Salad

Feel Good Recipes

Now that summer is on its way, here is the perfect BBQ accompaniment, with its creamy yet zesty flavour, with added oupmh from the gherkins, it is THE most delicious potato salad recipe. This dish is an oatly special, I used to crème fraiche and oatgurt to make an extra creamy potato salad recipe. If you can’t get your hands on oatly products you can use another vegan brand of plain yoghurt and skip the creme fraiche.

Serves 6


1kg salad/new potatoes
1 red onion
50g gherkins
2 spring onions
6 tbsp vegan mayonnaise
2 tsp Dijon mustard
4 tsp crème fraiche
3 tbsp Greek oatgurt
½ Lemon
garlic (minced)
1 tsp cumin


  1. Boil the potatoes for approx. 15 mins until soft and fluffy
  2. Leave to cool whilst making the dressing
  3. Add the mayo, oatgurt, crème fraiche, salt, pepper, garlic and cumin to a mixing bowl, stir to blend
  4. Finely chop the red onions, spring onions and gherkins
  5. Mix the onions and gherkins with the cooled potatoes
  6. Now mix the potato mix with the dressing
  7. Sprinkle fresh parsley on top (optional)
  8. Serve cold
  • The potato salad will keep in the fridge in an airtight container for up to 3 days

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