Potato salad with apple and radishes recipe

Potato salad with apple and radishes recipe

A perfect side dish for almost everything and we especially like to eat potato salad on hot summer days. You can serve it on a party, a BBQ or a picnic and it’s easy to make in large quantities. We normally don’t make potato salad in winter, but why not actually I’m asking myself now?

This healthy vegan potato salad with interesting flavors is delicious and easy to prepare. We like it when there is a bit of crunchiness, so I add apple and radishes.

Ingredients: potato salad

  • 2 kilos waxy potatoes
  • 2 apples with sweet-sour taste (I used Elstar), cored and cut into chunks (leave the peel on)
  • 12 radishes, chopped
  • 8 pickles, chopped
  • 2 red onions, diced
  • 4 tablespoons snipped fresh chives
  • 4 tablespoons olive oil
  • ½ lemon
  • 2 tablespoons vegan mayo
  • 2 tablespoons plant based yogurt
  • 2 teaspoons sweet kecap (also spelled as ketjap) manis
  • 3 teaspoons mustard, or add to taste
  • Ground pepper

Preparation: potato salad

  1. Wash and scrub the potatoes under running water. Use a brush to remove dirt and sand.
  2. Put the potatoes in a large saucepan of boiling water and simmer gently for about 15-20 minutes, until tender. Pierce with a fork. Don’t overcook, the potatoes should not be falling apart when cut.
  3. Drain, let them cool of to room temperature.
  4. Chop the potatoes before adding to the salad (you can peel the potatoes first, but why should you, I don’t feel the need). Add 4 tablespoons olive oil, ground pepper and squeeze the lemon, toss gently.
  5. Make the dressing by combining the mustard, kecap, mayo and yogurt, then whisk.
  6. Add the apple, onions, radishes, pickles and chives (not all of it) and the dressing to the cooled potatoes and give a gentle toss, until well combined.
  7. I do recommend to refrigerate the potato salad for a couple of hours to allow the flavors to meld.
  8. Serve the potato salad in a large bowl and garnish with chives and freshly ground black pepper to brighten it up.
  9. If you have leftovers, you can keep it in the refrigerator for a few days.

4 Tips

  1. Add chopped walnuts
  2. Add celery
  3. Add capers instead of pickles
  4. You can cook the potatoes a day in advance and keep them in the refrigerator before use.
Potato salad recipe • errer.com
Potato salad recipe • errer.com
Share on facebook
Share on whatsapp
Share on pinterest
Share on email
Potato salad with apple and radishes recipe • errer.com
Errer (pronounced èrréé) comes from French and stands for wandering, roaming, traveling. We aim to create a life that combines traveling and working. Turning our back to ‘9 to 5’ mentality. Making memories instead of collecting stuff. We try to create a life we want to live in a healthy and sustainable way. Eating vegan food most of the times is part of this lifestyle. Curious? Than try our recipes and read our stories.

Follow us