Potato Salad

Meat Free Monday
Potato Salad in white bowl with small bowl of mustard dressing at side
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 15 mins
  • Ready time 30 mins

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

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  • 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


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.


Additional notes

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook, now available in paperback 
(Kyle Books, £15.99), p.128.

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