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.

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