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Potato Salad with Dijon Vinaigrette (Vegan, Gluten & Dairy Free) From Above
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Potato Salad with Dijon Vinaigrette (Vegan, Gluten & Dairy Free)

This potao salad is perfect to serve along with your main course
Course Salad, Side Dish
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Low Fat
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2

Ingredients

For the salad

  • 6 Fresh potatoes diced
  • 2-3 Radishes thinly sliced
  • 4 Asparagus cut into smaller pieces
  • A hand ful of Arugula
  • 1 small Red onion thinly sliced
  • 1 Spring onion thinly sliced
  • 1 tbsp Capers + some more to top the salad roughly chopped

For the dressing

  • 1 tbsp Dijon mustard
  • 1/2 tbsp Caper water
  • 1/2 tbsp White wine vinegar
  • 1-2 tsp Agave, fiber syrup (or honey if not vegan)
  • Water, to thin if needed
  • Salt, to taste
  • Pepper, to taste

Instructions

  • Cook the potatoes and let them cook for a few minutes.
  • Meanwhile prepare the dijon mustard vinaigarette in a small bowl. Taste to check if more seasoning is needed. Thin with a little bit of water if needed.
  • Slice all the vegetables.
  • Cut the potatoes into smaller pieces (peel if desired, I love keeping the peel on) and place in a bowl.
  • Add all the vegetables (save some rdishes to garnish) and the vinagairette to the bowl and combine until all parts of the salad is covered with the vinaigarette.
  • Garnish with radishes and a few more capers and serve.