SERVES 8 PREP 10 mins COOK 25 mins EASY V
Cover 1.2kg small new potatoes in cold salted water. Bring to the boil, then simmer for 20-25 mins until tender. Drain and steam-dry for 5 mins, then toss with 4 tsp white wine vinegar, 4 tsp extra virgin olive oil and seasoning. Set aside to cool. Finely chop 2 shallots, 4 tsp capers and a handful each of parsley and chives. Add to the cooled potatoes with 240g vegan mayonnaise and 3 tsp Dijon mustard.
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