I love a good potato salad, but I find it’s often too rich and creamy for my liking. So, I whipped up this vegan potato salad with a super-easy and much lighter lemon and olive oil dressing. It was fresh and zesty and exactly what I was looking for!

This recipe makes enough servings for a regular family dinner, but if I made it for a barbecue or gathering, I’d definitely double the recipe below.

Zesty Vegan Potato Salad

Serves 3-4 as a side dish

Ingredients

400g new potatoes, skins on, washed
4 spring onions (scallions), finely chopped
2 tablespoons fresh parsley, finely chopped
4 tbsp extra virgin olive oil
2 tbsp cider vinegar
1 tbsp freshly-squeezed lemon juice
2 garlic cloves, minced
Pinch of salt
1/4 teaspoon pepper

Method

1. Place potatoes in saucepan of cold, salted water. Slowly bring saucepan to the boil, then reduce heat and simmer for 10-20 minutes (or until potatoes are soft enough to pierce with a fork). Drain and rinse in cold water and let cool.

2. One cool enough to handle, 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, and lemon juice. Once combines, add garlic, salt and pepper, and gently mix.

4. Pour dressing over potatoes and gently stir through. Cover and refrigerate until chilled.

Enjoy!

Find more salad recipes here.