Light Baby Potato Salad with Pickled Onions

Course: Side
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 94kcal
Author: The Greedy Vegan
Colourful and light baby potato salad with pickled onions. The perfect side dish to any meal or delicious addition to your lunchbox. Ingredients are listed as: metric ( imperial )
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Ingredients

  • 450 g potatoes preferably baby pearl potatoes
  • 1 small red onion very thinly sliced
  • 2 tbsp chopped chives
  • 2 tbsp rice vinegar
  • 5 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp black pepper ground
  • 1 tbsp parsley chopped
  • chive flowers as a garnish, if you have or any other edible flowers

Instructions

  • Peel and slice the onion very thinly. If you are confident in your knife skills you can cut them with a knife if not then use a mandolin for this, they need to be paper thin. Chop the chives and place them with the onions in a small bowl, add the vinegar, salt and pepper and mix well. Press them down with a spoon and leave them on the countertop. At best place a heavy glass directly on top of the onion mix to speed up the pickling but it will work well without the glass.

  • Boil the potatoes until done. An easy way to check this is by poking them with a fork or skewer. If they are soft all the way through they are done. Baby pearl potatoes need about 20 minutes. Drain the hot water and rinse them with cold water. By doing this it will be a lot easier to peel them. Peel them while they are still warm and set aside. You can either leave them whole or cut them in half. If you use large potatoes cut them into cubes.

  • Add the onions, parsley and chives with the pickling liquid straight to the warm potatoes and mix them in carefully. Season with a pinch of salt and pepper if needed. Arrange the chive flowers on top. Alternatively, you can rip a couple of them apart and mix them into the salad. It will add a nice touch of colour.

Notes

Serve this light baby potato salad while it is still slightly warm or let it marinate in the fridge for a couple of hours. The chive flowers will maintain shape and colour for a day if they are not covered in dressing so you can make this ahead if needed.

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 16g | Protein: 2.5g | Fat: 14g | Saturated Fat: 2g | Sodium: 427mg | Fiber: 2.5g | Sugar: 4.2g