Easy Vegan Potato Salad
An easy vegan potato salad made with simple fridge leftovers. This quick, no-cook recipe is creamy, dairy-free, and perfect for low-energy days, meal prep, or a fuss-free lunch. Flexible, budget-friendly, and ready in minutes.
Ingredients
- 3 boiled potatoes diced
- 3 tbsp kidney beans
- ½ onion diced
- garlic to taste
- 5 cherry tomatoes quartered
- 2 gherkins diced
- 1 tbsp vegan mayonnaise
- 1 tbsp vegan yoghurt
- herbs and spices to taste
Instructions
- Toss everything into a bowl. Mix well.
- That’s it.
- You can eat it straight away, but if you give it 15-30 minutes in the fridge the flavours get time to mingle, and it will taste even better.
Notes
Quantities are approximations. You can play around with them and use your own judgement.
Best served chilled or at room temperature.
Ideal for meal prep, picnics, pot luck, or low-energy lunches.
