Step 1

Preheat your oven to 200°C (400°F). Halve the baby potatoes and toss them in 2 tablespoons of olive oil, salt, and pepper. Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes until golden and crispy. Let them cool.

Step 2

Cut the burger buns into cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread the cubes on a baking sheet and bake at 180°C (350°F) until golden and crunchy.

Step 3

Shape the vegan burger patties into mini patties. Cook them in a frying pan or oven until they are well done. Let them cool and cut into chunks.

Step 4

In a bowl, mix together 1/2 cup of vegan mayonnaise, 2 tablespoons of pickle juice, 1 tablespoon of yellow mustard, 1 tablespoon of white vinegar, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste.

Step 5

In a large mixing bowl, combine the roasted potatoes, mini vegan burger chunks, 4-5 sliced gherkins, 1 cup of halved cherry tomatoes, 1/2 finely chopped red onion, and 2-3 shredded lettuce leaves.

Step 6

Drizzle the Big Mac sauce over the salad.Toss everything to coat evenly. Sprinkle the burger bun croutons and 1 tablespoon of sesame seeds on top.

Step 7

Serve the Big Mac Potato Salad fresh and enjoy the salad immediately to let all the flavors and textures shine.