Cheesy Plant-Based Potato Salad

With the bank holiday approaching, and #NationalBurgerDay today, we're sharing a cheesy, plant-based potato salad for you to make and serve alongside your favourite burger (we also recommend adding a generous chunk of cheese into the bun too!).

Through the summer months, it's a great idea to keep a tub of cooked potatoes in the fridge - cook them all up in one big batch to save on cooking and grab a portion when you're in need. Turn them into salads, frittatas, chips, wedges.. or just drizzle over a little oil and some herbs before you tuck in! 



  • Approx 400g new potatoes 
  • 2 tsp wholegrain mustard
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • ½ red onion, finely chopped
  • 75g Honestly Tasty Garlic & Herb Cheese & 50g Ched Spread 
  • 3 tbsp vegan mayo
  • 2 tbsp vegan sour cream
  • ¼ lemon , juiced
  • 1 tbsp nutritional yeast
  • 2 garlic cloves, minced
  • 2 spring onions , finely sliced
  • Crispy fried onions

Cheesy Plant-Based Potato Salad


Boil potatoes in salted water, until tender to the tip of a knife. Or, grab a load from the fridge if you keep a stash!

While the potatoes are cooking, or returning to room temperature, mix together all your other ingredients (apart from the crispy onions) and season with salt and pepper.

When the potatoes are cool enough to handle, quarter or cut them into bite-sized chunks if large, and add them to the sauce mixture. Tip into a dish and scatter with the crispy onions just before serving. Enjoy solo or as a side. Ideal as part of a BBQ spread!

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  • Garlic & Herb

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