Easter is over, so it’s definitely time to move away from the chocolate and towards fresh spring flavours. Our herbs are growing profusely and the Jersey royals are just wonderful at the moment, so my first post easter foray had to be a fresh potato salad.
I always wonder why potato salad is often so heavy on the mayonnaise. Most commercially available versions seem to consust of either over or under cooked cubes of potato smothered with piles of mayo and far too much spring onion, with no thought given to flavour combinations or pleasing textures. In my opinion those dressed lightly or with a tangy dressing are far superior. This version uses both parsley and tarragon. Go fairly easy on the tarragon unless you really love the aniseed flavour as it does pack a punch and a little goes a long way. If you’d rather stick with a milder more conventional salad, just use parsley instead.
Herby Potato Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
serves 4 as a side dish
- 250g (half a pack) new potatoes, halved if quite large
- 1 tbsp wine vinegar
- 3 tbsp light olive oil
- 2 tsp Dijon mustard
- 1/tsp sugar
- 1/2 tsp salt
- 2 gherkins, finely chopped
- 2 spring onions, finely sliced
- 1 small bunch tarragon, finely shredded (about 1tbsp)
- 1 large bunch parsley, finely chopped
- Salt and pepper, to taste
Yet more salads! I’ve always had a fondness of potato salad that I can’t really explain – gloopy cold potatoes anyone? This version can be easily made either dairy and egg free or with usual mayo and is inspired by the Moosewood cookbook. It really is a class above – tangy, unctuous and flavoursome.
Potato Salad (dairy-free, egg-free, nut-free, vegetarian and vegan – or made with normal mayo, yogurt and horseradish, then it’s vegetarian and nut-free)
enough for 4
- 500g new potatoes
- 4-6 tbsps egg-free mayonnaise – Plamil or Mayola(or use regular mayo if you can tolerate eggs)
- 3 tbsps dairy-free yogurt (plain yogurt if not dairy-free)
- 2-3 tbsp vinegar
- 1 tsp salt
- 1 tsp mustard powder (or leave out if can’t tolerate)
- 1 tsp grated horseradish (1 tbsp horseradish sauce if ok with dairy – I have yet to find dairy-free horseradish sauce)
- 3 gerkins, chopped
- 2 spring onions, sliced
- 1/2 a red pepper, small dice
- handful of chopped parsley
- toasted sunflower seeds (optional)
– Half the potatoes and boil for 20 minutes or until cooked
– Drain and place in a bowl. Mix together the mustard powder, vinegar and salt. Pour over the hot potatoes and let cool.
– Mix together the mayo, yogurt and horseradish. Stir through the potatoes, along with the spring onions, peppers, gerkins and parsley.
– Spoon into a serving bowl and decorate with toasted seeds (if liked)
– Pour over the vinegar mix.