Potato Salad

Serves 4

Cook 750g small potatoes in salted boiling water until tender, drain and cool slightly, then cut into bite-size pieces and tip into a large bowl.
Trim and finely slice 1 bunch of spring onions.
Cut 6 radishes into fine matchsticks.
Roughly chop 6 cornichons and 1 tablespoon capers.
In a small bowl whisk together 2 tablespoons wholegrain mustard, 1 tablespoon white wine vinegar and 3 tablespoons olive oil and season with salt and freshly ground black pepper.
Pour the dressing over the potatoes, add the spring onions, radishes, cornichons, capers, 2 tablespoons roughly chopped chives and 2 tablespoons freshly chopped flatleaf parsley and gently mix together.
Serve at room temperature.

Recipe taken from The Meat Free Monday Cookbook. Foreword by Paul, Mary and Stella McCartney. Published by Kyle Books. Photography by Tara Fisher.

Find more great-tasting recipes on the Meat Free Monday website here.*

*Please note that this website also produces vegetarian recipes.