Cook the vegetables: Place the diced potatoes and mixed root vegetables into a saucepan of salted water. Bring to the boil and cook for about 5-8 minutes, or until they are just tender. Be careful not to overcook them – you don’t want them to turn to mush! Drain them well and set them aside in a colander to cool down completely.

Make the dressing: While the vegetables are cooling, get a large bowl. Add the vegan mayonnaise, chopped gherkins, finely chopped red onion, and fresh parsley. Mix everything together until it’s well combined.

Combine everything: Once the cooked vegetables have cooled to room temperature, add them to the bowl with the dressing. Gently stir until all the vegetables are coated in the mayonnaise mixture.

Adjust and serve: Have a taste. You might want to add a bit more salt or another dollop of mayonnaise if you prefer a creamier salad. The vegetables should be nicely coated but not swimming in dressing.

Chill (optional): For the best flavour, you can cover the salad and pop it in the fridge for about 30 minutes before serving. This lets all the flavours mingle. Serve as a side dish at a BBQ, with a main meal, or as a tasty lunch on its own.