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Perfect Potato Salad

Meat Free Monday

Vegan Potato Salad

An absolute must for picnics, parties and barbecues, this recipe is vibrant and packed with flavour.

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.*

*Please note that this website also produces vegetarian recipes.

Ingredients

  1. 750g small potatoes
  2. 1 bunch of spring onions
  3. 6 radishes
  4. 6 cornichons
  5. 1 tablespoon capers
  6. 2 tablespoons wholegrain mustard
  7. 1 tablespoon white wine vinegar
  8. 3 tablespoons olive oil
  9. salt and freshly ground black pepper to taste
  10. 2 tablespoons roughly chopped chives
  11. 2 tablespoons freshly chopped flatleaf parsley

Preparation

Serves 4

Method

  • 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.

 

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