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5 from 1 vote

Creamy Cheesy Vegan Potato & Kale Spring Salad

Creamy Cheesy Vegan Potato & Kale Spring Salad is the perfect way to banish those winter blues and full of immune boosting vitamins to keep the bugs away! With beautiful seasonal Kale, red onions & asparagus perfectly complimenting the delicious Cypriot New Potatoes; this is a great stand alone salad*. It is delicious warm and even better cold the day after. It also makes a great side dish and instructions on cooking with fish are included in the recipe notes. This dish is freefrom most of the Top14 allergens as its freefrom dairy, eggs & soy as well as gluten (check cornichon ingredients for barley in vinegar) thanks to a few handy freefrom swaps!
*Being from Hampshire I would make this with our beautiful local watercress in the summer, but kale makes a brilliant seasonal alternative! *
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2 people
Author: Midge

Ingredients

  • 750 g Cypriot New Potatoes
  • 1 Rosemary Stalk
  • 1 Garlic Clove
  • Water
  • 1 bunch Asparagus
  • Half Bag Kale or Black Kale
  • Juice of 1 lemon
  • 1 Red Onion Halved & Finely Sliced

For the Vegan Tzatziki

  • half Cucumber deseeded
  • Pinch of salt
  • 1/2 cup Dairyfree Yoghurt
  • Zest of 1 Lemon
  • 1 tsp Garlic Powder
  • 2 Cornichon
  • 3 Olives
  • 1-2 tbsp Violife Vegan Parmesan Alternative
  • Salt & Black Pepper to taste

Instructions

  • Into a sieve, grate the cucumber.  Sprinkle over a little salt and set aside for 20mins.  Then squeeze out the excess water from the cucumber.  Into a bowl add the yoghurt, lemon zest, garlic powder, grated cucumber, olives and cornichon.  Stir before adding the Vegan Parmesan.  Season with salt & pepper to taste. 
     This will keep in an airtight container for a few days, ready for dunking veggies in or filling jacket potatoes but will need a stir every now and again to recombine it!
  • Cook the potatoes by placing in a deep non stick frying pan or saucepan.  Add just enough water to cover them, the whole rosemary stalk and bring to boil.  Turn the heat down to medium, somewhere between a fast boil and simmer.  Cook uncovered - keeping an eye on the water, adding more as necessary.  
  • While the potatoes cook, prepare the veggies.  Wash the kale and press between two tea towels to dry.  Finely slice the red onion.  Next chop the asparagus into 2 inch chunks - set aside the tips.
  • After 20mins of cooking the potatoes, add the chunks of asparagus stalks (not the tips) to the pan and cook for a further 5 minutes.  
    *The Peachicks like the stalks cooked a little longer for around 10minutes so they mush into the sauce but  its nicer if you leave them a bit firmer!*
  • Drain the potatoes and Asparagus stalks into a colander when the potatoes are fork tender - about 25minutes.  Stir a few tbsp of the vegan tzatziki through the potatoes & asparagus while still warm, cover and set aside.  Add more or less tzatziki depending on how covered you want your potatoes to be.  The Peachicks' like less covered, Daddy Peacock likes more (I think I deserve a medal sometimes!)
  • Into the pan add some Olive oil.  Throw in the kale and asparagus tips.  Squeeze over the lemon juice, add a pinch of black pepper, cover and steam for a couple of minutes - no more!
  • Pile the Kale & Asparagus onto a plate, sprinkle over the red onion and then arrange the warm potato salad over the top!

Notes

For a summer variation:

Use a bed of fresh crunchy watercress and lightly grilled sweetcorn instead of Kale.

For a fishy Valentines Dinner for Two:

Cut the potatoes into slices and arrange on a greased sheet of baking paper.  Next sprinkle over some grated garlic or garlic powder & black pepper.  Pile the asparagus stalks on the potatoes and then cover by laying the whole trout on top, squeeze over some lemon juice before wrapping into a parcel and baking for 25minutes until the fish is cooked through and the potatoes are tender.  Continue with the recipe as before, stirring the dressing through the potatoes and cooking the kale & asparagus tips separately.  Serve on one large plate with extra dollops of dressing, two forks and enjoy a romantic dinner for two!