Here’s a popular side dish for your Heritage Day (just with a ‘pretty in pink’ twist) – Potato Salad, brought to you courtesy of BWell Foods and their vegan mayonnaise!


Pink Potato Salad

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

What You’ll Need:

  • 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

How to make:

  • 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.