A classic potato salad generally consists of lashings of mayonnaise, but if you're looking to eliminate that mayonnaise for a healthier version, or in need of a vegan potato salad, then this recipe is for you. Simply combining a few ingredients to make a gorgeous salad dressing, we've added dill, parsley and radish to stir through with the potatoes. Perfect in the summer with some BBQ grilled salmon, or steak.
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- Yields:
- 4
- Prep Time:
- 15 mins
- Total Time:
- 40 mins
Ingredients
- 500 g
new potatoes
- 25 ml
white wine vinegar
- 1 tsp.
dijon mustard
- 1 tsp.
wholegrain mustard
- 75 ml
extra-virgin olive oil
- 1/2 tsp.
salt
Cracked black pepper
- 2 tsp.
honey (substitute for maple syrup if vegan)
- 25 g
bunch flat leaf parsley, finely chopped
- 25 g
bunch dill, finely chopped
- 10
radish, topped and tailed, finely sliced
- 6
spring onion, finely sliced
Directions
- Step 1In a medium saucepan, cook new potatoes in salted boiling water for 20-25 minutes or until a knife pierces them easily. Once cooked, drain and leave to cool a little.
- Step 2Meanwhile, put your white wine vinegar, Dijon and grain mustard in a bowl and whisk to combine. Add the oil in a thin steady stream whisking continuously until the dressing is emulsified. Add your salt, pepper and honey and mix to combine.
- Step 3While the potatoes are still warm add the dressing and the potatoes will soak it all up.
- Step 4Add parsley, dill, radishes and spring onions, and toss to combine. Serve in a large bowl for everyone to dig in to.
The dressing can be prepared ahead and will keep for a week in a sealed container in the fridge.
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