The Happy Pear’s potato salad with pickled onion

  • Preparation time: 20 minutes + cooling and marinating
  • Cooking time: 10 minutesto 15 minutes
  • Total time: 30-35 minutes + cooling and marinating
  • Serves:4-5 (with extra mayo)


    1kg new or Jersey Royal potatoes, cut into bitesize pieces
    1 medium red onion, finely diced
    1 tbsp extra virgin olive oil
    Finely grated zest and juice ½ lemon
    ½ tsp salt
    ¼ tsp ground black pepper
    75g drained pickled gherkins, chopped
    3 tbsp vegan mayo
    ½ x 25g pack flat leaf parsley, leaves only, finely chopped

    For the pickling liquid
    100ml Chinese rice vinegar
    1 tsp salt
    2 tbsp liquid sweetener (eg agave or maple syrup)
    2 whole black peppercorns

    For the vegan mayo
    ½ tsp garlic granules
    2-3 tsp Dijon mustard
    1½ tbsp lemon juice
    150ml soya milk
    150ml sunflower oil


    1. Bring a large saucepan of water to the boil, then cook the potatoes for 10-15 minutes, until tender. Drain. Meanwhile, mix all the pickling liquid ingredients in a bowl until the liquid sweetener has fully dissolved. Add the red onion and set aside for 15-20 minutes.

    2. To make the mayo, mix all the mayo ingredients – other than the oil – thoroughly in a blender. With the motor running, slowly add the oil until the mixture comes together and thickens.

    3. Transfer the hot, drained potatoes to a large bowl. Add the oil, lemon zest and juice, salt and pepper, and mix gently so the potatoes are coated. Allow to cool.

    4. Remove the onions from the pickling liquid (save the liquid in the fridge for a few days for another recipe). Fold into the potatoes with the gherkins, 3 tbsp mayo and the parsley before serving.

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