Savor the Joy of a Vibrant Vegetarian Potato Salad, a Delightful Blend of Fresh Vegetables and Zesty Vinaigrette.

Taste the Joy: Vegetarian Potato Salad


  • 1 kg (35 oz – 2,2 lb) potatoes
  • 200 g (7 oz) spring onions (green onions)
  • 250 g (9 oz) salad
  • 250 g (9 oz) radishes
  • 2 tbsp dill
  • 5 hard-boiled eggs
  • 100 g (3,5 oz) olives
  • 50 ml (1,7 oz) vegetable oil
  • 35 ml (1,2 oz) vinegar
  • 2 tsp salt
  • ½ tsp pepper


  1. Wash and boil the potatoes on their skin for 35 minutes.
  2. Peel the potatoes from their skin and cut them in the cubes.
  3. Finely chop the rest of the vegetables, spring onions, radishes, and salad, and mix them with the chopped potatoes.
  4. Slice the hard-boiled eggs and add them over the salad if you consume eggs, otherwise skip this step.
  5. Garnish with olives.
  6. Make a vinaigrette out of 50 ml (1,7 oz) vegetable oil, 35 ml (1,2 oz) vinegar, 2 tsp salt, and half tsp of pepper and pour it over the salad.
  7. Blend well to incorporate the vinaigrette into the salad.
  8. Add 2 tsp of finely cut dill.
  9. Serve.


  • Diana

    Hey! I’m Diana. a 30-year-old culinary enthusiast with a passion for creating mouthwatering dishes that tantalize your taste buds. With over 15 years of cooking experience under my apron, I’ve spent countless hours in the kitchen honing my skills, experimenting with flavors, and discovering the most delectable recipes.

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