Fresh Mayo-less Potato Salad
No stodgey, creamy mass here! This salad is fresh and summery, making the most of seasonal baby potatoes while they're at their best.
We're still on our quest to lose some weight and eat more fruit and vegetables. I used to think of salad as a bit of lettuce, maybe some cucumber and tomato, served on the side, with a bit of vinaigrette if you're lucky. But it doesn't have to be that way. I now think of salad as an assembly of ingredients focusing on produce, usually served cold or room temp. The key to a good salad is to include a variety of texture and flavours. Adding a crunchy toasted seed or nut to a basic baby leaf salad adds a lot of interest, as does the classic crouton. In this potato salad, I've lightened things up and broken up the creamy texture of the potatoes with some fresh, smooth greens and punchy, crunchy spring onions. What results is a light yet satisfying dish that is great as a meal in itself for lunch or as a side for barbecues and picnics.
Baby Potato Salad vegan. gluten free. low calorie.
prep time 15 minutes
For the dressing:
2 tablespoons extra virgin olive oil
1½ tablespoons sherry vinegar (you could also use red wine vinegar)
2 teaspoons wholegrain mustard
1 tablespoon honey or maple syrup if vegan
2 spring onions, thinly sliced on a diagonal
salt, to taste
400g / 14oz new potatoes, boiled whole in well salted water
1-2 handfuls of mixed salad (I used a mix of chard, lambs lettuce and julienned beetroot)
salt, to taste
Mix all of the dressing ingredients in a small bowl.
Leave to stand for 10 minutes.
Crush the potatoes lightly with your hands.
Toss the potatoes, salad and dressing together.
Season to taste.
Serve immediately or, even better, let it sit for a while to absorb the flavours. If you plan on letting it sit more than 30 minutes, leave out the leafy or tender salads until ready to serve.