Published on 5 March 2019 at 15:56

I always had a big love for potato salads. Not only because they are a sign that spring is coming. But all of the fresh flavours you can add in this salad. Of course I have never been a fan of store bought salad and also they are never vegan so that is why I created this recipe for everyone who wants to bring a salad to remember on that BBQ or picknick.  Most of time. The simple recipes can be the most magical. Let me show you how to make it.


For 4  salad portions you need:


- 750 grams of red skinned mini potatoes
- 1 bunch of dill
- 1 bunch of flat leaf parsley
- A handful of radishes (8-10)
- 200 grams of samphire
- 3 tablespoons vegan mayo
- 1 tablespoon english mustard
- 1 tsp smoked paprika
- zest and juice of one lemon
- 4 gin pickles (Albert Heijn)
- 2 spring onions
- 1 green bell pepper
- salt and pepper


Take a medium sized pan and add water to that and a pinch of salt. When the water boils add your washed mini potatoes. Boil for 10-11 minutes until tenderly cooked.  Meanwhile that is cooking, you can slice the radishes, bell pepper (cubed), spring onions and pickles. Add that to a big bowl. Add the zest and juice from a lemon to that bowl. Hack up the herbs and set aside. Make the dressing in the same bowl. Add the mayo, mustard and 1 tablespoon gin pickle juice. Season with the smoked paprika, salt and pepper.


After 8 minutes add the samphire to the pan with the potatoes.


Drain the potatoes + samphire and let them cool of for 1 minute. If you add the potatoes hot they will drink up the dressing better and more so a flavoursome salad. Taste and season again if needed. 


You can enjoy the salad straight away or set in the fridge for a few hours so the flavours can mingle together.


Enjoy the magic!

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