Vegan Potato Salad



  • 1 bag new potatoes (Ettrick Gardens)
  • 1 ½ cups NZ spinach (Waikouiti Gardens)
  • 1 bunch dill (Janefield Hydroponics)
  • ½ cup aioli (Straight Up Vegan)
  • 4 spring onions (Ettrick Gardens)
  • Salt and pepper


  1. Put the potatoes in some cool water and give them a gentle wash with a vegetable brush, or even your hands.
  2. Cut the larger potatoes into 8 and the smaller into 4 so they are relatively the same size.
  3. Place potatoes into a pot and cover with cold water. Boil until a knife goes through without any resistance, being careful not to over-cook. It shouldn’t take longer than about 10 minutes.
  4. While the potatoes cook, roughly chop the spinach (stalks in) and place in a large bowl.
  5. Finely chop the dill and spring onions and add those to the bowl as well.
  6. Once the potatoes are cooked, drain them and set aside to cool for about 5 minutes. Then add them to the bowl, allowing the residual heat to slightly wilt the spinach.
  7. Leave to cool completely, approx. 30 minutes. Then add the aioli and a generous hit of salt and pepper. Taste and adjust the seasoning.
  8. Serve, and enjoy.


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