About this recipe:Not only is this potato salad vegan-frendly, it's also delicious. Potatoes are tossed with pickles, coriander and celery in a mustard-olive oil dressing. It's the perfect side salad for a summer barbecue.
9 large red potatoes
2 dill pickles, chopped
2 spring onions, chopped
2 sticks celery, chopped
3 tablespoons chopped fresh coriander
2 tablespoons dill pickle juice
2 teaspoons dried dill
1 teaspoon paprika
1/4 teaspoon sea salt or to taste
1/4 teaspoon ground black pepper
125ml olive oil
4 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon paprika, for garnish
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Method Prep:30min › Cook:20min › Ready in:50min
Place the potatoes into a large pot and cover with water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water and chop into cubes when cool enough to handle.
Transfer the potatoes into a large salad bowl and toss lightly with dill pickles, spring onions, celery, coriander, dill pickle juice, dried dill, 1 teaspoon paprika, salt and pepper.
In a bowl, whisk together the olive oil, red wine vinegar and Dijon mustard and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.