Potato, Pea and Radish Salad with a Mustard Dressing

The flavours and textures in this potato salad make it such a winner and the perfect thing to bring to a picnic or have as a side with any summer dinner. That salmon recipe from yesterday would be great with this! As there’s no mayo it’s fresh and light and the crisp radishes and sweet peas really get to shine through.

The dressing is light, pepper and zesty and I’m all about potato salads that have no mayo. They taste way more fresh and there’s no sliminess or glugginess. I mean, mayo is great and all but sometimes it’s nice to carb up without creaming up ya know? And after all the indulgence over the holuday season I’m keeping things fresher wherever I can at the moment.

I’ve made this same salad and added parmesan and crispy bacon lardons before too to make it a little more indulgent and that was excellent! You can also toast some flaked almonds and stir them through for extra toasty crunch. I have left both of these variations out of the recipe as I wanted to keep it simple. But go ahead and play around with the basic (and freakin’ delicious just how it is) recipe below. It’s also dairy and gluten free as it is an vegan so pretty much everyone can eat it;)

Don’t go leaving the capers out – they add so much salty, sharp flavour and are perfect with the sweet peas. If you want to make a whole meal of this you could serve it with some hot smoked salmon or soft boiled eggs.

Serves 6 as a side salad


1kg potatoes, peeled

4 sticks of celery, cut lengthways and finely sliced

1.5 cups baby peas, frozen

4 radish, finely sliced

1/3 cup finely chopped spring onion

2 Tbs flat leaf parsley, finely chopped

1 Tbs capers, finely chopped

Zest and juice of 1 lemon

2 Tbs olive oil

1 Tbs wholegrain mustard

1/4 tsp salt

1/4 tsp black pepper


Cut potatoes into large bite sized pieces and place in a pot just covered with cold water. Add a pinch of salt and bring to the boil. Boil for 15 minutes or until just tender when prodded with a fork. Drain.

Place the peas in the now empty but still warm potato pot and allow to defrost while the potatoes cool.

In a small bowl, combine the lemon zest, lemon juice, wholegrain mustard, oil, salt and pepper . Place all other ingredients in a large bowl. Drizzle over the dressing and toss to combine everything. Serve!

HH. x

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