• Angelica Larsson

Summer potato salad | Vegan | Midsummer

Hello my lovelies! While enjoying not only a wonderful buffet during midsummer I can't help but wanting sides along with the BBQ food and a flavourful salad packed with veggies and potatoes is perfect.


So I will have you know that I actually enjoyed this salad along with another recipe that I posted on my Patreon and the two of them worked so well together. It was the vegan salmon rolls that I posted on there. So I highly recommend you do so as well, if you wish.




What you need for the salad:


2 kg potatoes

500g asparagus

300g sugar snap peas

250g cocktail tomatoes

125g spring onions

2 tbsp caper


What you need for the dressing:


1 dl (0.4 cup) olive oil

2 tbsp mustard

3 tbsp white balsamic vinegar

1 tsp salt



Begin with boiling the potatoes until fully cooked and also boil the peas and asparagus.

But only for a few minutes. Allow to cool before slicing them into bite sized chunks.



In a large enough bowl for the salad add olive oil, mustard, white balsamic vinegar and

salt. Give it a mix.



Slice the cocktail tomatoes into bite sized chunks and add them into a large bowl along with the potatoes, sugar snap peas, asparagus, chopped spring onions and the marinade and give it a toss and then it's ready to serve.



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