I love a good potato salad but I find it’s often too rich and creamy for my liking when laden with mayonnaise, cream and/or egg. So last night, when I wanted a summery accompaniment to my beetroot burger patty, I whipped up a super-easy potato salad with a lemon and olive oil dressing. It was light and zesty and exactly what I was looking for!
I made this just for me (and didn’t know how it would turn out!), so I made just a few servings. If I made the salad for a BBQ or gathering, I’d definitely double the recipe below.
Zesty Vegan Potato Salad
Serves 3-4 as a side dish
400g new potatoes, skins on, washed
4 spring onions (scallions), finely chopped
2 tablespoons fresh parsley, finely chopped
1/4 cup extra virgin olive oil
2 tbsp cider vinegar
1/8 cup (30ml) freshly squeezed lemon juice
2 garlic cloves, minced
1/4 teaspoon pepper
1. Place potatoes in large saucepan and cover with cold water. Slowly bring saucepan to the boil, then simmer for 10-20 minutes, until potatoes are soft enough to pierce with a fork. Drain and rinse in cold water until cool enough to handle.
2. Cube potatoes and place in medium mixing bowl. Add spring onions and parsley and gently mix through.
3. In small bowl, whisk together olive oil, cider vinegar, lemon juice, garlic and pepper.
4. Pour dressing over potato mixture and gently mix through. Cover and refrigerate until chilled.