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Hungry, but no time to cook? This delicious potato salad recipe is perfect for the hungry and in a hurry 🙂. It's a very simple recipe. But don't be fooled by its simplicity. It's also a delicious recipe! At dinners with friends, vegans and non-vegans, it's the first appetizer to disappear.

It is the sauce that makes it stand out and brings all the ingredients together. The lemon gives the freshness it needs and, along with the vinegar, it gives acidity, which is balanced by the grape syrup. Finally, the mustard adds intensity and density. The extra virgin olive oil combines, softens and sweetens all of its ingredients. It's really mouthwatering! A great vegan sauce that you can also use in other salads, especially those with cabbage, turnip or arugula.

While you can make this potato salad without the purple cabbage, it's the one ingredient that brings the perfect balance. Both in flavor, with its slight bitterness as well as in texture, as it is the crunchiest ingredient we use in this recipe. What's more, it freshens our salad in a unique way. If you don't have purple cabbage, you can replace it with white cabbage.

This potato salad is also ideal for appetizers on dinners with many guests, as you can easily and quickly have a colorful and delicious vegan appetizer.

When you make it, tell us what you think in the comments below!

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Photo of a colorful potato salad with carrot, spring onions, purple cabbage, corn, caper and delicious mustard sauce.

In 15 minutes! Delicious potato salad with herbs, veggies and stunning mustard sauce

In 15 minutes! Delicious vegan and colorful potato salad with herbs, vegetables and stunning mustard sauce!
4.89 from 9 votes
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Course: Appetizer, Salad, Side Dish, Appetizer, Salads
Cuisine: Vegan
Keywords: vegan, cool, fresh, carrot, cabbage, mustard, fasting, potatoes, potato salad, recipe, sauce, vegetarian
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4 (as an appetizer or side dish)
Calories: 792kcal
Author: Thodoris Tibilis


Potato salad

  • 2 potatoes diced (approx. 3x3 cm / 1x1 in)
  • 1 carrot grated on the coarse side
  • 2 spring onions finely chopped
  • ½-1 cup purple cabbage (or white) cut into strips
  • ½ cup corn boiled
  • ½ cup capers
  • 2 Tbsp dill finely chopped



  • Fill about ¾ of a medium-sized pot with water and bring to boil. Optionally, add salt, ¼ tsp turmeric powder and 2 bay leaves.
  • Peel and dice the potatoes (small bite-sized pieces of approx. 3x3 cm / 1x1 in) and add them in the pot along with the corn. In 15 minutes they'll be ready.
  • While boiling, prepare the rest of the vegetables and put them in a large bowl.

  • Prepare the sauce by simply mixing all the ingredients in a food processor or, to avoid washing it, mix them in a cup with a fork.
  • By this time the potatoes and corn will have boiled. Strain them and put them in the bowl with the vegetables. Add the sauce and combine, but with gentle moves (so the potatoes don't come apart), with two spoons.
  • Enjoy!


  1. Ideally, if you have some extra time, let the potatoes and corn cool down just before mixing them with the rest of the vegetables. Do this to prevent the rest of the ingredients from "withering" from the heat of the potatoes. Especially if the potato salad stays aside for a while until you serve it. But if you are in a hurry, no problem... Nothing will have time to wither!
  2. Letting the potato salad "rest" for a few minutes, after tossing all the ingredients with the sauce, will allow the ingredients to absorb it and the flavors come together and stand out in the best way.
  3. It's perfectly stored in the fridge for 2 days.

Nutrition Facts

Sodium: 2699mg | Calcium: 220mg | Vitamin C: 107mg | Vitamin A: 11312IU | Sugar: 13g | Fiber: 19g | Potassium: 2394mg | Calories: 792kcal | Saturated Fat: 6g | Fat: 45g | Protein: 18g | Carbohydrates: 91g | Iron: 17mg

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