Author Notes
A simple vegan Spring Potato Salad with a delicious Balsamic Vinaigrette, the perfect use of new potatoes! —VibrantPlate
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Ingredients
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200 grams
new potatoes
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salt, pepper
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1 tablespoon
olive oil
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2 cups
lettuce
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2
radishes
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1
small cucumber
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1/4 cup
olive oil
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1 tablespoon
balsamic vinegar
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1 tablespoon
dijon mustard
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1
clove garlic
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chives
Directions
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Wash and dry new potatoes, then cut into smaller pieces, like pictured. Depending on the size of your potatoes, cut lengthwise and in half.
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Heat a pan on medium and add 1 tbs of olive oil. Add new potatoes and season with a pinch of salt. Stir to coat the potatoes in oil and cook for about 20 minutes, stirring regularly, until the potatoes soften and turn golden-brown.
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While the potatoes are cooking, wash, drain and cut lettuce. Wash, dry and thinly slice radishes and cucumber. Place lettuce, radishes and cucumber into a bowl.
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Make balsamic vinaigrette: pour 1/4 cup of olive oil in a cup, add balsamic vinegar and dijon mustard. Add a finely diced clove of garlic and some finely chopped chives. Season with salt and pepper. Whisk well until thoroughly combined.
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When the potatoes are cooked, remove from heat and let cool for a couple of minutes, then add to the salad. Pour balsamic vinaigrette over potatoes and salad and mix well. Serve.
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