Who doesn’t love a good potato salad?

Cold potato salads are a classic in pretty much all countries, and they come with a wide variety of herbs and accompanying ingredients like dill, chives, onions, pickles, leeks… Here in Slovenia we usually eat a simple version of potato salad with pickles, onions and a mustard or mayo dressing as a side dish to fried hake fillets, but when I lived in Sweden, I was obsessed with a certain brand of potato salad from the local supermarket. I swear it was addictive, because I’d eat it by the kilogram, even though it was mayonnaise-based and I’m not even a big fan of mayo. Luckily I haven’t been able to find an equivalent in Slovenia, or I would’ve been the world’s heaviest person by now, but today I wanted to share a delicious potato salad recipe of my own.

Extra colourful potato salad recipe

Ingredients

• 5 large potatoes
• 1 cup cooked/canned chickpeas
• 4 tablespoons flaxseeds
• 3 small carrots
• 1 spring onion
• 3 tablespoons yellow mustard
• 2 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 12 g (1/2 cup) fresh parsley
• 60 ml (1/4 cup) of potato water
• salt

For 4 people as a side dish or 2 as main

Prep time: 15 minutes

Cooking time: 1 hour

Instructions

Wash, peel, chop and boil the potatoes in salt water. Cook the chickpeas or use cooked chickpeas from a can and rinse them before use. Wash, peel and grate the carrots and dice the spring onion and parsley into small pieces.

In a separate bowl, mix the vinaigrette: olive oil, yellow mustard, apple cider vinegar, salt to taste and 60 ml (1/4 cup) of the water the potatoes were cooking in. Since potatoes are known to absorb a lot of water over time, you’ll want your vinaigrette to be extra runny.

Mix everything together in a large salad bowl and let it sit in the fridge for at least 30 minutes for all the ingredients to combine well. Serve as a side dish or on its own and enjoy!