Meat Free Monday One day a week can make a world of difference

Potato Salad

Meat Free Monday
  • Serves: 4
  • Preparation: 15
  • Cooking: 15
  • Ready: 30

Perfect for a BBQ, picnic or pot luck, this Potato Salad from The Meat Free Monday Cookbook is a great dish to share!

Ingredients

  • 750 g small potatoes
  • 1 bunch spring onions
  • 6 radishes
  • 6 cornichons
  • 1 tablespoon capers
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 tablespoons roughly chopped chives
  • 2 tablespoons freshly chopped flatleaf parsley

Method

Cook 750 g small potatoes in salted boiling water until tender, drain and cool slightly, then cut into bite-size pieces and tip into a large bowl.

Trim and finely slice 1 bunch of spring onions.

Cut 6 radishes into fine matchsticks.

Roughly chop 6 cornichons and 1 tablespoon capers.

In a small bowl whisk together 2 tablespoons wholegrain mustard, 1 tablespoon white wine vinegar and 3 tablespoons olive oil and season with salt and freshly ground black pepper.

Pour the dressing over the potatoes, add the spring onions, radishes, cornichons, capers, 2 tablespoons roughly chopped chives and 2 tablespoons freshly chopped flatleaf parsley and gently mix together.

Serve at room temperature.

Additonal notes

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook, now available in paperback 
(Kyle Books), p.128.

Buy your copy here. Proceeds 
go to the Meat Free Monday campaign.

Impact calculator

See the difference you can make

Calculate how you can have a positive impact by eating less meat and dairy ...
Participating people
Meat free days a week
For how long (years)?
Press enter or esc to cancel