Coronation Potato Salad – Vegan and Gluten Free

Firstly I need to apologise as I intended to post this yonks ago as promised but life got in the way and I completely forgot. Better late than never though, I assure you. This salad is an adaptation of a Deliciously Ella recipe, I adore her blog and her recipes but I tweaked this one slightly to suit my tastes. If you’ve not already checked out her page I highly recommend you do, just click here.

Photo by malcolm garret on

This tasty, healthy and quick to make salad is perfect for lunches, as a side or on the buffet table. It packs such a wonderful hit of flavour, the mango really makes the world of difference so for those who are not keen on mango, trust me, don’t skip it! It just isn’t the same without and I say that as someone not keen on mango either.


1kg potatoes – any work really although I usually use new potatoes

160g cashews (soaked in water overnight)

1 ripe mango – finely chopped – I often cheat here as I find the juiciest mango is often in the pre-packed and chopped grab and go section in the supermarket. However I am trying to reduce my plastic use so will be back to buying whole again.

Juice of 1 lemon

A handful of coriander – chopped

1/2 teaspoon cinnamon

10-g flaked almonds

1 ½ tablespoons of tamari

¼ teaspoon of cayenne pepper

180ml of water

5 tablespoons of desiccated coconut

90g raisins

1 ½ tablespoons of curry powder

½ tablespoon of garam masala

Salt and pepper

To serve – I love this served with shredded red and white cabbage, carrot, peppers and tomatoes


Wash and chop your potatoes (leaving the skin on) into bitesize chunks. Place them into a pan of salted, boiling water and simmer for approximately 15 minutes or until cooked through. Be sure not to over cook at this point as the salad does not work quite as well if the spuds are mushy. Drain your potatoes and leave to cool.

Add the chopped coriander, chopped mango, raisins, almonds and 2.5 tablespoons of the desiccated coconut with the cold potatoes to a large mixing bow.

Using a good, high speed blender (strong enough to effectively blitz the cashews) blend the drained cashews along with the water, spices, Tamari, lemon juice, the remaining desiccated coconut and seasoning until completely smooth. This may take a little while. I blend for approximately one minute, then scrape down the sides and blend again for another minute.

Pour the sauce into the mixing bowl and stir through. Your salad is now ready to serve.

I love a crisp cabbage, carrot and pepper salad as an accompanyment.

This salad stores really well in the fridge for up to three days.

Thank you so much for reading, I really do hope you enjoy! Please do take a moment to follow me on Facebook and Instagram, I regularly share plenty of content including my own and other peoples recipes and often post about new vegan products set to hit the shelves and other important happenings in the vegan world.

With love from Emma x

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