Potato Salad with a Vegan Mustard Dressing
Georgina Burgess
This Potato Salad with Mustard Dressing is the perfect summer side. I basically just combined a load of my favourite foods into one salad so it’s no surprise I can’t stop eating it! It’s vegan and gluten free, making it the perfect dish to suit almost everyone.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Dinner, Lunch, Side Dish
- 600-700 grams New Potatoes scrubbed & chopped in half
- 1 handful Fresh Parsley roughly chopped
- 1/2 Red Onion finely sliced
- 1-2 Pickled Gherkins finely diced
- 5-6 Sun-dried Tomatoes (Jarred) sliced
For The Dressing
- 6 tbsp Extra Virgin Olive Oil
- 2 tbsp Wholegrain Mustard
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Maple Syrup
- Salt & Pepper to taste
Add the potatoes to a large saucepan, cover with water and a generous pinch of salt
Bring to the boil, then simmer for around 20 minutes until tender
Drain and set aside
Combine the dressing ingredients in a small jug or bowl and stir until well combined
Add the potatoes once they're tender to a large bowl along with the parsley, red onion, gherkins and sun-dried tomatoes and mix
Pour over the dressing and stir
Keyword vegan dinner, vegan lunch, vegan side