• It’s the family/friend gathering go-to, the ultimate leftovers, some would say it’s basically a bowl of happiness. That’s right, Pink Potato Salad! This one is so sensual and creamy, crunchy and mushy and the perfect side for everyone to enjoy! Vegan-friendly.

    Pink Potato Salad


    • 2 cups B-Well Thick & Creamy Mayonnaise
    • 2 kg Potatoes / Baby Potatoes, chopped, boiled & peeled
    • 1 red onion, finely diced
    • 1 cup red cabbage, shredded
    • 1 cup corn
    • 3 celery stalks, diced
    • 1 stalk Spring onion, finely chopped
    • Plant milk
    • Salt and pepper, to taste


    PLACE the tender potatoes in a large bowl with the B-Well Thick & Creamy Mayonnaise. Add a splash of plant milk, the chopped celery, cabbage, corn and red onion, and gently mix- slowly adding plant milk till desired consistency.

    TASTE, then add salt and pepper to taste.

    GARNISH with fresh herbs like dill or coriander. Refrigerate for at least 4 hours before serving.

    Did you make this pink potato salad recipe? Tag us on Instagram @foodandhomesa!

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    Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.