Potato Salad  with  Spring Onions

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An easy to make hearty vegan salad recipe. A rich salad that can be made ahead. Perfect for many occasions.

INGREDIENTS

new potatoes vegan mayonnaise wholegrain mustard extra virgin olive oil small lemon (juice) onions, finely sliced cornichons capers fresh flat-leaf parsley fresh chives

STEP 1.

Carefully place the potatoes into the boiling water and let them cook for about 15-20 minutes until they become tender.

STEP 2.

Check if the potatoes are fork tender.

STEP 3.

Reserve a bit of the potato water before draining.

STEP 4.

Drain the potatoes and let cool.

STEP 5.

To a medium-sized bowl, add the mayonnaise, wholegrain mustard and lemon juice.

STEP 6.

Then also add the extra virgin olive oil.

STEP 7.

Whisk well combined. If the dressing is too thick, you can use a bit of the reserved potato water to thin it out. Add a little at a time.

STEP 8.

Once the potatoes have cooled down, cut them into bite-sized slices. Pour the dressing over the potatoes.

STEP 9.

Gently toss the ingredients together, making sure every potato is coated with the dressing.

STEP 10.

Add the capers, cornichons, spring onions, parsley, and chives with the potato salad and toss to coat.

STEP 11.

Taste and adjust the saltiness and serve at room temperature or chilled.

Serve the potato salad immediately as a delightful side dish or as a standalone salad. It can be enjoyed warm, at room temperature, or chilled.

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