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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
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

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

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.