Vegan Spring Potato Salad with Maple Mustard Dressing
A light, spring vegan potato salad with a delicious maple mustard dressing!
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Potatoes
  • 500g New Potatoes(or any kind of small potato)
  • 1tbsp olive oil
  • 1tsp Dried Thyme
  • salt and pepper
Dressing
  • 1tbsp olive oil
  • 1tsp Whole Grain Mustard
  • 1tsp Maple Syrup
  • 1tbsp Lemon Juice
  • salt and pepper
  • 1tbsp Chivesfinely chopped
Salad
  • 1 Spring Onion
  • 2 Radishes
  • 1-2handfuls Salad Greens
Instructions
  1. Preheat the oven to 180°C
  2. Half the potatoes and place in a baking tray. Toss with the olive oil, dried thyme and season with a little salt and pepper. Roast for 20-25 minutes until lightly golden brown.
  3. While the potatoes are roasting, make the dressing by mixing all the ingredients together in a small bowl. Taste and season as you like.
  4. Finely slice the radish, spring onion and wash the greens. Once the potatoes are ready, let them cool a little then toss with the dressing and salad ingredients in a large bowl.
  5. Either enjoy slightly warm immediatel, or refrigerate and keep in an airtight container for up to 5 days*
Recipe Notes

*If you want to make the salad ahead of time and store, leave out the salad greens until just before serving. Store in an airtight container in the fridge.