Vegan Czech Potato Salad

Serves 4

When we opened our first restaurant we had a Czech chef called Kat. She cooked many Czech dishes, this one being my favourite. Much more interesting than a potato salad 🙂

  • 200g diced potato
  • 300g small diced mixed root veg – such as carrots, kohlrabi, celeriac, parsnip
  • 100g peas (if using frozen, defrost in boiling water)
  • 2 tbsp chopped gherkins
  • 1 tbsp finely chopped parsley
  • 1 small red onion very finely chopped
  • 1/2 cup (60ml) vegan mayo

Cook the potatoes and roots in boiling salted water for 5-6 mins. Drain and allow to cool.

Mix the gherkins, parsley, red onion and vegan mayo together in a large bowl. Add the cooled vegetables and mix well. Add more mayo according to your personal preference – the veg should be well coated but not too runny


Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. 


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