Trio of Potato Salads

What says Spring, Summer and festivities more than spring onion and potato salad for warmer days ahead.

For all of these boil some baby [small or medium] /salad potatoes in salted water.

Spring onion, kidney bean and cherry tomato potato salad:

Ingredients:

- Baby potatoes

- Can of kidney beans

- 2 spring onions

- 7 cherry tomatoes

- Balsamic vinegar/ white vinegar

- Smooth mustard

- 1 garlic clove

- Walnut oil

- Salt and pepper

Method:

Drain a can of kidney beans. Wash two spring onions and then slice into rings. Wash your cherry tomatoes and then halve or quarter them. Once the potatoes have boiled you can either eat the salad warm and just halve or slice the potatoes now or let them cool off before. Then mix two tablespoons vinegar, with two tablespoons mustard, one minced garlic clove, three tablespoons walnut oil and then season with salt and pepper. Mix all the ingredients together and let the dressing seep into the potatoes and veggies for a bit before serving.

French Dijon mustard and cornichon potato salad:

Ingredients:

- Potatoes

- Balsamic vinegar

- Dijon mustard/ wholegrain mustard

- Cornichons or gherkins

- Shallot

- Olive oil

- Salt and pepper

Method:

Once the potatoes have boiled slice them into a bowl and let them cool a bit. Slice as many cornichons as you want and chop a shallot. Add those to the bowl. Mix together two tablespoons of wholegrain mustard, four tablespoons of balsamic vinegar and five tablespoons olive oil and season with salt and pepper. Add the dressing to the potatoes, shallot and cornichons. Can be served warm or cold.

Creamy potato salad:

Ingredients:

- Potatoes

- Chives

- Dill

- 200g Vegan mayo (I love @rubiesintherubble)

- Half an onion

- Salt

- Parsley

- Sunflower oil

- Smooth mustard

- Soy cream or oatly crème fraiche

Method:

Once the potatoes have boiled let them cool and then slice them. In a bowl mix together the mayo, the chopped dill and chives, the chopped half onion, a tablespoon of sunflower oil, two tablespoons of soy cream and a tablespoon of smooth mustard, season with salt. Add the creamy dressing to the potatoes. Sprinkle some chopped parsley on top.