This herby vegan potato salad is a fresh and spring-like dish, perfect on its own or as a condiment to meats and fish dishes. Great on its own or as a side dish or accompaniment for the garden party, summer picnics and barbeque. This vegan recipe is perfect to make ahead and serves 4 people.
For the salad you need:
800 grams of baby potatoes
100 grams of broad beans, green beans or sugar snap peas
100 grams of radishes
1 small red onion
½ white onion
The green parts of 2 spring onions
For the dressing you need:
3 teaspoons of capers ruffly chopped
1 tablespoon of finely chopped flat-leaf parsley
2 tablespoons of finely chopped dill
2 tablespoons of finely chopped chives
The zest of ¼ lemon
½ teaspoon of lemon juice
1 teaspoon of vinegar
1 teaspoon of French Dijon mustard
3 tablespoons of virgin olive oil
1 teaspoon of salt
A pinch of black pepper and white pepper
How you make it:
Clean the potatoes and beans, but keep the skin on.
Cut the potatoes and beans into bite-size pieces. Add them to a pot of water and boil over medium heat until tender. If you use sugar snap peas you should add them raw to the salad. Depending on the size and type of potatoes, you might need to boil them and the beans in different pots to make sure one isn't over or undercooked.
When cooked, rinse in cold water and set aside in a bowl to cool completely.
Chopp the red, white and spring onions as well as the radishes and add to the potato bowl.
Set aside and start making the dressing.
Chop the herbs and capers and add them to a small bowl.
Add lemon zest, lemon juice, mustard, olive oil, salt and pepper to the small bowl with the herbs and stir until combined. Taste and check that it is well seasoned.
Pour the dressing over the potato salad and stir gently until combined.
Serve cool, as it is or as an accompaniment to meat or fish dishes. This salad can be made in advance and only gets better if it sits in the fridge for some time before serving.
