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Pickled Potato Salad Recipe

By Megan 05 Jan 2018


400g new potatoes, washed and halved
600ml vegetable stock
1 tsp. turmeric
A few pinches of dill and flat leaf parsley, fresh preferred
1 bunch spring onion
Salt & pepper to season

For the dressing:

1 tsp wholegrain mustard
25ml sherry vinegar
50ml rapeseed oil
125ml olive oil
Salt & pepper to season

Whisk together in large bowl and set aside


  • Simmer potatoes in the stock and turmeric until just cooked, drain
  • Whilst still hot, cover with dressing and chill
  • Once chilled, drain potatoes (Dressing can be kept and used again)
  • To finish combine all herbs and onion, seasoning to taste


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