potato salad
prep time
cook time
total time
recipe type: salad
cuisine: vegan
serves: 6
  • 1 kg waxy potatoes washed and cut into 5 cm chunks
  • 2 tsp smooth dijon mustard
  • 3 tbs red wine vinegar
  • 6 tbs olive oil
  • 1 pinch of salt
  • ½ tsp tiny dry salted capers, rinsed and finely chopped (optional)
  • 2 tbs of finely chopped parsley
  • 2 tbs of finely chopped chives
  • 1 tbs finely chopped mint
  1. Steam the potatoes until they are tender when pierced with a sharp knife point. DO NOT overcook or undercook. If you are unsure, taste a piece.
  2. When the potatoes are cool enough to handle but still warm, peel the skin off and cut into slices into a large serving bowl.
  3. Combine the remaining ingredients in a jar, put on the lid and shake vigorously to emulsify.
  4. Add as much of the dressing as you need to coat the potatoes and fold in gently so as not to break the potatoes. You will probably need about ¾ of the dressing.
  5. Chill the salad and serve.
You can save the remainder of the dressing to use to refresh any leftover salad before serving.
Recipe by quinces and kale at http://quincesandkale.net/recipes/potato-salad/