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Texan potato salad

Texan potato salad


A vegan potato salad which is zesty and tangy - perfect for serving alongside a veggie barbecue

  • Feeds 8 Feeds 8
  • Ready in 25 minutes

Each serving contains

  • Energy
    1108kj 265kcal
  • Fat
    Med 23%
  • Saturates
    Low 10%
  • Sugar
    Low 6%
  • Salt
    Med 16%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 900g Co-op new potatoes
  • 2 celery sticks, thinly sliced
  • 1 red pepper, diced
  • 8 Co-op spring onions, sliced
  • 8 small pickled gherkins, sliced
  • 4 tbsp drained jarred capers, chopped
  • Zest and juice of 1 lemon
  • 10g each dill, parsley, mint and coriander, chopped (or ½ tsp dried of each)
  • 125g vegan mayonnaise (recipe below)


  1. Put the new potatoes in a large pan of water, bring to the boil and cook for 15–20 mins, until tender
  2. Meanwhile, put the celery, red pepper, spring onion, gherkins, capers, lemon zest and juice in a large bowl
  3. Add three-quarters of the fresh herbs, reserving the rest to garnish, or all the dried herbs
  4. Add the mayo, season well, then fold everything together
  5. Drain the potatoes in a colander and run under cold water until cool enough to handle
  6. Cut into quarters, then add to the bowl and mix everything together again
  7. Sprinkle over the reserved herbs, if using, to serve.

This recipe is from BISH BASH BOSH! by Henry Firth and Ian Theasby is out now (HQ, HarperCollins)

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