Creamy Potato Salad

Creamy Potato Salad

Serves: 6 as a side


  • 2kg waxy new potatoes, washed and cut into chunks
  • 240ml (1 cup) sunflower oil
  • 120ml (½ cup) unsweetened soya milk
  • 2 tsp sea salt flakes
  • 1 tsp black pepper
  • 1 heaped tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 6 spring onions, trimmed and finely chopped
  • 2 gherkins, drained and finely chopped
  • 3 tbsp fresh chives, finely chopped
  • 1 tbsp capers, drained and finely chopped (optional)

To serve

  • 1
    Measure the oil, soya milk, sea salt, black pepper, mustard and vinegar into a large jar or jug. Pulse with a hand blender until thick and creamy. Taste to check the seasoning and adjust if necessary.
  • 2
    Place the potato chunks in a large pan with plenty of fresh water and a large pinch of salt. Bring to a boil and cook for approx. 7 minutes, or until tender but holding their shape. Drain well and leave to cool.
  • 3
    In a large mixing bowl, combine the cooled potatoes, mayonnaise (see step 1) and all of the other ingredients, reserving a few chives for finishing. Mix until all the potatoes are coated in the dressing. Transfer to a serving dish and garnish with the remaining chives. Keep refrigerated until ready to serve.

Om Magazine

First published in November 2009, OM Yoga magazine has become the most popular yoga title in the UK. Available from all major supermarkets, independents and newsstands across the UK. Also available on all digital platforms.