Potato Salad with Maple Mustard Dressing (Dairy/Egg-Free)

A light, spring vegan potato salad with a delicious maple mustard dressing! This potato salad will make you feel like summer is right around the corner! (I mean, it is, right?)

Hi friends!! Oh my goodness it’s been a while since I’ve sat down at my computer and written to you. It’s been since January actually… let me explain (feel free to scroll to the bottom if you’re just here for the recipe, that’s cool too, we can still be friends ;) )

So where have I been? Well to be honest, the last 7 months have been a bit of a health nightmare. At the end of September I had my gallbladder out in emergency surgery, which resulted in about 6 weeks off work, then at the end of January, just when I was getting back into the swing of things, I went skiing and TOTALLY busted my knee. Like, not a little bit, a lot. Annoyingly, the day after I did it, I went to the clinic near the ski resort, and the doctor there assured me that “your knee is fiiiiine”, but 4 weeks later, and an MRI later, I discovered I had torn 3 ligaments, a little bit of my meniscus and fractured my thigh bone… yeah… not fine.

So I’ve had to spend the last 6 weeks on crutches, which meant no cooking and no photography. I really spent the first week feeling super sorry for myself, and frustrated that yet again I had a massive set back. But actually, the last 6 weeks have given me time to reflect on what I actually want to do with this blog, my business and well, my life.

I’ve thought a lot about what I want this to be, and how I can manage to grow my business too. So. What have I accomplished in the last 6 weeks? Well I’m officially in the process of becoming self employed (FINALLY!!) – this is the year I actually will cross over the threshold that requires me to register and I’m actually so excited to have a proper business. I’m also growing my portfolio of freelance work, and finally getting down to setting up my second blog (a food photography tutorials site where I’ll end up teaching courses to help other food bloggers – watch this space).

Not bad for 6 weeks on crutches eh? This journey of self employment is a hard, but rewarding one. Having the opportunity to pursue my own career is something I will never take for granted. It’s unlike how I expected it to be, and every day I’m faced with new challenges (normally my never ending to-do list). In some ways I’ve surprised myself, like how little I procrastinate. But in other ways, my nature to always be organised and have everything done perfectly causes me more stress than is necessary. I’m learning to find balance, and by keeping busier I’m learning that sometimes I HAVE to let go of certain things.

So, going forwards, I’m going to be sharing a recipe here once a week, rather than twice. I find I can make better quality content that way, and it gives me time to focus on my other business too, while still bringing you awesome vegan recipes!

Speaking of which, here’s a super delicious vegan potato salad, that’s absolutely perfect for a summer picnic! The potatoes are roasted to add just a bit more texture before being tossed in a rich, maple mustard dressing. The maple is subtle, just enough to add a hint of that “honey mustard” flavour, without actually using honey.

I’m so happy to be back with you, thank you AGAIN for sticking with me while I’ve been a bit off the radar. I’m officially never going skiing again so hopefully we won’t have to worry about any more injuries in the future!

Print Recipe

5 from 1 vote

Spring Potato Salad with Maple Mustard Dressing (Dairy/Egg-Free)

A light, spring vegan potato salad with a delicious maple mustard dressing!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Cook ModePrevent your screen from going dark

Ingredients

Potatoes

• 500 g New Potatoes (or any kind of small potato)
• 1 tbsp olive oil
• 1 tsp Dried Thyme
• salt and pepper

Dressing

• 1 tbsp olive oil
• 1 tsp Whole Grain Mustard
• 1 tsp Maple Syrup
• 1 tbsp Lemon Juice
• salt and pepper
• 1 tbsp Chives finely chopped

Salad

• 1 Spring Onion
• 2 Radishes
• 1-2 handfuls Salad Greens

1x2x3x

Instructions

• Preheat the oven to 180°C
• 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.
• While the potatoes are roasting, make the dressing by mixing all the ingredients together in a small bowl. Taste and season as you like.
• 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.
• Either enjoy slightly warm immediatel, or refrigerate and keep in an airtight container for up to 5 days*

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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