Creamy Herbed Potato Salad

There’s something so universally comforting about a good potato salad — that creamy texture, the herby aroma, the way each bite feels like a mini celebration of flavor. But we’re taking it up a notch. This isn’t your average potato salad. This is Creamy Herbed Potato Salad is entirely plant-based, deliciously light, and bursting with fresh, garden flavours.

Featuring Millie’s Rosemary, Thyme & Oregano Vegan Cheese Spread, this recipe brings a savoury, aromatic lift to a classic dish. It’s perfect for picnics, potlucks, summer lunches, or simply when you're craving something cool, creamy, and satisfying.


Ingredients:

  • 250 gm potatoes (boiled, peeled, and cut into medium-sized cubes)
  • 3 tbsp Millie’s Rosemary, Thyme & Oregano Cheese Spread
  • Fresh spring onions (finely chopped, with greens)
  • Fresh celery sticks (finely chopped)
  • A pinch of pink salt
  • Freshly ground black pepper
  • Optional: Fresh dill (finely chopped) for an extra herby kick

🥄 Method:

  1. Boil the potatoes until just tender. Peel and cut them into medium cubes. Allow them to cool completely — this helps them hold their shape and absorb flavor better.
  2. In a mixing bowl, add the potatoes and toss them gently with Millie’s Rosemary, Thyme & Oregano cheese spread.
  3. Add the chopped spring onions and celery.
  4. Season with a pinch of pink salt and freshly ground pepper.
  5. Stir gently, making sure each potato piece is coated evenly with the creamy, herby goodness.
  6. If you’re feeling fancy, sprinkle in some chopped dill for that extra pop of freshness.
  7. Chill in the fridge and serve cold.

This potato salad is everything you want in a side — comforting, creamy, and just the right amount of fancy. It’s proof that simple ingredients, can create something unforgettable.

Make it once, and it might just become your go-to for every picnic, brunch, or lazy Sunday lunch. Don't forget to save this recipe — your future self (and your tastebuds) will thank you.

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