Perfect Potato Salad

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

Preparation

Serves 4

Cooking Instructions

• 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.