Chef's notes: We find the classic potato salad to be too heavy on the mayo. If you're looking for a much lighter potato salad then we have the perfect recipe for you! It's also vegan. A very simple recipe packed full of flavour!
500g New potatoes
25ml White wine vinegar
1 tsp. dijon mustard
1 tsp. wholegrain mustard
75 ml extra-virgin olive oil
1/2 tsp. salt
Cracked black pepper
2 tsp. maple syrup
25 g bunch flat leaf parsley, finely chopped
25 g bunch dill, finely chopped
10 radish, topped and tailed, finely sliced
6 spring onion, finely sliced
What to do...
In a medium saucepan, cook new potatoes in salted boiling water for 20-25 minutes or until a knife pierces them easily. Once cooked, drain and leave to cool a little.
Meanwhile, put your white wine vinegar, Dijon and grain mustard in a bowl and whisk to combine. Add the oil in a thin steady stream whisking continuously until the dressing is emulsified.
Add your salt, pepper and honey and mix to combine.
While the potatoes are still warm add the dressing to allow the potatoes to soak up all the flavour.
Add parsley, dill, radishes and spring onions, and toss to combine
Pop into Sage & Squash this week to try it in one of our salad bowls, We'd love to hear your thoughts. Try it at home, share your salad with us on socials.
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