Spring Potato Salad

28/05/2021

Get in the spirit of a long weekend with this spring inspired vegan potato salad. If barbecue is on your list and you're planning to enjoy the lovely weather with a glass in hand, then this gorgeously golden potato salad might be the perfect pair to your succulent burgers or grilled cheese. The potatoes have a lovely crunchy outside but they are soft and fluffy inside. The addition of peppery radishes, caraway seeds, red onion, chicory and dill elevate the dish to a whole new level. We've been eating this delicious salad on repeat for the past few weeks. I mean look at those potatoes, how beautifully golden they are! It's damn hard to resist them. They're very easy to make, so good and plus they're vegan! Try this potato salad today, it might become your favourite one!

Serves: 6-8 as a side

Prepare: 30 minutes

Cook: 40 minutes

Ingredients:

  • 250g radishes, trimmed and finely sliced
  • 2 tbsp apple cider vinegar
  • ½ tsp soft brown cane sugar
  • 1 kg maris piper potatoes
  • 5 tbsp extra virgin olive oil
  • 1 tsp caraway seeds
  • 1 unwaxed lemon, zest and juice
  • 1 small garlic clove, crushed
  • 1tsp wholegrain mustard
  • 15-20g dill, chopped
  • 1 red onion, finely sliced
  • 1 small red chicory bulb, bases trimmed, leaves separated

1. Combine the radishes, red onion, vinegar, sugar and a pinch of salt in a bowl. Set aside for 30 minutes, stirring now and then. Meanwhile, cover the potatoes with cold water in a large saucepan, add a pinch of salt and bring to the boil. Simmer over a low heat for 20 minutes, then tip into a colander, refresh under cold water and drain. Cut the potatoes into 2-3 cm pieces. Turn the oven to low.

2. Put 1 ½ tbsp oil in a large frying pan over a medium-high heat. Add ½ the potatoes, season and fry for about 8 minutes, tossing the pan regularly, until golden. Add ½ the caraway seeds and fry for a further minute. Transfer to a dish, cover with foil and keep warm in the oven. Repeat the process, cooking the remaining potatoes in 1 ½ tbsp oil and adding the remaining caraway seeds, until golden and crisp.

3. Whisk together the lemon zest and juice, garlic, mustard, 1 tbsp of the radish-pickling liquid and the remaining 2 tbsp oil. Season and toss with the potatoes, drained radishes, red onion, dill and chicory leaves, then serve on a platter.

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