Spring Potato Salad (Vegan, GF)

We all have different ways to tell Spring has sprung.

For some, it’s as simple as looking at tha calendar. Past the Spring equinox? Good. Here’s your answer.

For others, it’s the blooms and the cold-but sunny days.

Spring Potato Salad (Vegan, GF) | Cake + Whisky

For me though? There are three signs.

  1. My irrepressible need to clear, clean and tidy everything within an inch of my life. I mean, I’m already borderline ‘less is more’ compulsive the rest of the year, but Spring definitely pushes me over the line.
  2. My constant daydreaming of owning all things pastel. Home trinkets, candy, cushions, -and more than anything else- nailpolish… You name it, I want it.
  3. The urge to cook/eat potato salad every chance I get.

Spring Potato Salad (Vegan, GF) | Cake + Whisky Spring Potato Salad (Vegan, GF) | Cake + Whisky

Given that I’ve already spring-cleaned my flat, that my nails have been sporting a dusty baby blue shade for the last two weeks and that this Spring-inspired potato salad was my dinner yesterday, I’m positive that Spring has finally made its way to London!

Spring Potato Salad (Vegan, GF) | Cake + Whisky

Much like putting winter coats & boots away and filling the house with flowers, this Spring potato salad is the perfect way to celebrate springtime.

Spring Potato Salad (Vegan, GF) | Cake + Whisky

Packed with tender asparagus and baby peas as well as super sweet new potatoes and pea shoots, it’s the perfect dish to spring into the new season!

Spring Potato Salad (Vegan, GF) | Cake + Whisky

Spring Potato Salad (Vegan, GF)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Serving Size: 2 as a main course, 4 as a side dish

Filled with new season vegetables, this fresh, Spring-inspired potato salad is the perfect dish for all your springtime celebrations, be it Easter, Mother's day, or just a middle-of-the-week picnic in the park!


  • 500g baby new potatoes
  • 200g asparagus
  • 100g snow peas and/or garden peas
  • 200g pea shoot salad
  • olive oil
  • 1/2 lemon (juice + zest)
  • a tiny bit of Dijon mustard (about 1/4 tsp)
  • sea salt flakes
  • cracked black pepper


  1. Heat the oven to 200°C (gas mark 7).
  2. Wash and dry the potatoes, then cut them in half lengthwise. Place in an oven-proof dish, season with 1/2 tsp sea salt flakes, a little sprinkle of black pepper and a good drizzle (about 2 tbsp) of olive oil. Mix well.
  3. Bake for 35-40 min or until well roasted, stirring every 15-20 minutes to ensure the potatoes roast evenly on all sides.
  4. Trim the ends of the asparagus and the snow peas, then use a small knife to cut them into bite-sized pieces.
  5. Blanch the asparagus and snow/garden peas for about 30 sec in a pot of boiling water, then remove from the heat and place the vegetables into a bath of really cold water. Drain well.
  6. In a small jar, combine the Dijon mustard, lemon juice, 1 tbsp olive oil, 1/4 tsp sea salt flakes and black pepper. Close the jar, then shake until well combined.
  7. In a big salad bowl, layer the pea shoots, asparagus and peas. Dress with the lemon zest and lemony dressing. Mix well, then top with the potatoes and serve immediately.


1. This salad is delicious on its own, but also works wonders served alongside roasted lamb, as well as citrus-marinated halloumi or tofu. 2. You can prep the different elements ahead of time. If you do so, keep the salad, blanched vegetables, roasted potatoes and dressing separately. Shortly before you're ready to eat, pop the potatoes back into a hot oven for 10 min and proceed to assemble the salad as explained above.

More Spring salad inspiration?

Rainbow Salad (this would be ah-mazing for a St Patrick’s Day get together!)

Kale & Rice Salad with Avocado & Salmon

Pink Fruit Salad



  1. 14-03-2017 / 10:28 PM

    Man, is it just me or do potatoes sound fantastic right now? Normally I’m scared off from a dish the moment I hear it’s Vegan. Like I’ll become vegan or something haha. BUT, I actually enjoy every ingredient on this recipe so we will give it a shot! Thanks!

    • 15-03-2017 / 11:41 AM

      Hahaha, I know what you mean! I’m not a vegan myself (despite what my latest recipes might have you believe) so you’re safe!!
      xx Sandra

  2. 15-03-2017 / 10:29 AM

    This looks so lovely and fresh for spring I am definitely going to give it a go this weekend

    • 15-03-2017 / 11:39 AM

      Ooooooh, let me know how you like it!!
      xx Sandra