Healthy Recipes, Salads

Vegan Potato Salad

Vegan Potato Salad


For the Salad

750g baby potatoes, cut in half
3 x tbsp. extra virgin olive oil
1.5 tbsp. fresh rosemary, whole and torn
1 x lemon, cut into wedges
2 cups rocket, cut
2 cups bok choy.
½ cup red vine tomatoes
2 x cups roasted and salted sunflower seeds

For the Vinaigrette

1 x tbsp. extra virgin olive oil
½ tbsp. apple cider vinegar
1 x tsp. Dijon mustard
Juice from ½ a lemon
Pinch of salt and pepper


Preheat the oven to 220’C.
In a bowl, combine the olive oil, torn fresh rosemary, lemon wedges and salt and pepper with the potatoes. Mix well until the potatoes are evenly covered.
On a baking sheet lined with parchment paper, space out the potatoes evenly
Bake in the oven for about 30 minutes, until tender and slightly crispy on the outside.
Let cool while you prepare the salad.
To make the vinaigrette, combine all the dressing ingredients in a bowl and whisk together with a whisk or a fork. Taste and adjust seasoning as desired.
To make the salad, take a little bit of the vinaigrette and toss with the rocket, bok choy and sunflower seeds.
In a large bowl, combine the potatoes with rocket salad and mix well.
Sigh-delicious. Enjoy!