I’m at home today! Yay! No work! It’s so good to have a day off with nothing to do on the schedule. I usually work just 3 days a week but I still have a lot of things to do for the remaining days. But today, I decided to just switch off from everything and spend a lazy day at home and have lunch decently in the comfort of the sofa!
I made this salad last night for dinner. I had it with roasted butternut squash, broccoli and humous. No photos of the dinner, I was too hungry! But I decided to have this salad again for lunch today. There was some leftovers, so I added a few more bits to it and rejuvenated my potato salad!
I saw these Santini tomatoes in M&S the other day and have been eyeing them since! I’m glad Boyfriendlovlie went to buy them! They are really good, bursting with flavour!
I’ve put vegan mayonnaise as one of the ingredients but if you don’t have any, then I definitely recommend this Soy Mayo from Celine; so quick and easy to make and cheaper than vegan mayonnaise. I’ve actually used this in the recipe with a few changes to the recipe. I didn’t have any agave nectar so I just used 1 teaspoon of demerara sugar, I also didn’t put any lemon zest. I used lemon juice instead of apple cider vinegar.
This salad would be great for a lunch box too!
Ingredients (2 – 3 servings, depending on your portion size)
2 medium sized potatoes
5 – 6 santini tomatoes (cherry tomatoes are also good)
5 black pitted olives
5 green pitted olives
3 tablespoons small pickled mushrooms (I get those from Aldi. Canned mushrooms, chopped will also be fine)
3 – 4 tablespoons vegan mayonnaise (or this Soy Mayo)
Handful chopped parsley or any fresh herb of your choice
1 tablespoon shelled hemp seeds (optional)
Salt and pepper to taste
- Boil potatoes skin on until tender but still firm.
- Allow to cool, then cut into cubes. The skin pieces will come off while cutting them. You can leave them in or remove them.
- Cut the santini tomatoes into 2 – 3 pieces. I decided to cut the santini tomatoes but you can leave them whole if you like.
- Add all the remaining ingredients to the potatoes in a big salad bowl.
- Sprinkle with some shelled hemp seeds if you like for some added protein.
I had some leftover pasta shells that I tossed into the salad because I hate to waste food and I wouldn’t be using the pasta otherwise.
This potato salad looks really tempting.
I really love potato salads, especially when there are other vegetables along.
I had steamed beetroot, carrot and potato salad for dinner tonight. It was delicious. 🙂
Celine’s mayo recipe rocks! It’s so easy and good, and great for a salad like this. I haven’t made any in a while…I think I need to make some for our cabbage salad tonight!
miss v says
tomatoes in potato salad? you rebel!
i love the idea of tomatoes in potato salad. fabulous.
I’m very behind in my commenting, so first, a very big congratulations on your 100th post!!
And that salad? Mmmm it looks delicious!!
That potato salad looks so special! Olives and potatoes and mayo sound like a fantastic idea.
JennDZ - The Leftover Queen says
Looks so good! A nice change of pace from the usual potato salads!
YUM! Potato salad is the perfect warm weather dish and I love your twist on it! 🙂 Congrats on your 100th post!
Great recipes. I will be checking out your blog.
What a beautiful, fresh looking potato salad!
This is great! I`ve also made a version on a potato salad lately and with the heat am currently on constant lookout for additional original ideas!This is definitely one I will try! thanx! Mia
Gauri Radha गौरी राधा says
Very nice!! I really like vegan potato salad as a side dish.