Spring Vegetable Recipe 3 Ways: Warm Spring Potato Salad
28th April 2017
Here is the 2nd recipe in my Spring Vegetables 3 ways series. I don’t know about you but I’m still in need of comforting dishes to see me through these changeable Spring days. This warm Spring potato salad is just the right balance of freshness and filling carbs to keep me feeling satisfied.
You may remember from my vegan Spring pesto pasta post that I chose some basic seasonal Spring staples to use in each recipe. This time around I left out the asparagus and added the potatoes:
Baby New Potatoes
Purple Sprouting Broccoli
Leftover potatoes would work great in this recipe but it’s equally worth the effort to start from scratch. If you really don’t want to fry the potatoes then you could avoid the oil and bake them instead. I haven’t tried the recipe that way but think it would most likely double the cooking time.
For me, at this time of year, the warmth of this salad is what makes it special. Come summer I’m planning on swapping out the creme fraiche for plain yoghurt and eating the whole thing as a traditional cold potato salad with some added gherkins for good measure.