New Potato and Dill Salad

29 Mar

We got a very exciting package through the post the other day: a bunch of spice blends and salts from Avanti Natural Store. They sell a bunch of lovely spices, salts and sweets that are seriously scrummy. This recipe uses their Anise Fenugreek Hemp Salt blend, but if you don’t fancy picking up some of this blend then we will put an alternative of making this absolutely delicious salad below.


Ingredients: 750g new potatoes (halve the big ones), 1 bunch of spring onions (chopped), 4 tbsp cider vinegar, 2 tbsp olive oil, half a bunch of dill (chopped), 1 tsp whole-grain mustard, 2 cloves garlic (minced), a few grinds of black pepper, 1 1/2 tsp of avanti anise fenugreek hemp salt blend (or alternatively, use 1/2 – 1 tsp of toasted fenugreek seeds and lots of freshly ground rock salt)



Boil or steam the new potatoes until done. Add the chopped dill and spring onions. Get a small jar and mix the cider vinegar, olive oil, whole-grain mustard and garlic together. Shake / mix up the jar and pour contents over the salad. Add the black pepper and fenugreek salt blend and mix thoroughly.

Leave for at least half an hour for the flavours to develop. Taste, and add more salt blend / pepper / dressing if desired.


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9 Responses to “New Potato and Dill Salad”

  1. homeclothesfree March 30, 2013 at 4:45 am #

    Reblogged this on home clothes free.

  2. J T April 16, 2013 at 11:43 pm #

    Dear All,

    I have been following your site & recipes for some time now & like giving them a whirl when the fancy takes me. I have tried, & failed, to leave a comment on your blog site (regrettably I’m not as computer savvy as I’ld like to be) so I’m responding directly to you this time as I have just had a most enjoyable supper using this recipe with boiled (rather than steamed) new “taters” & your suggested substitute for the Avanti spice mix. It was really tasty so I’ve shared it on f/b as I do like to promote what you are attempting to do.

    With Compliments,

    Jay the Tailor

    J T Morgan, Tailor & Haberdasher


    • radicalrabbit April 18, 2013 at 10:52 pm #

      Thanks Jay! 🙂

  3. David August 19, 2013 at 10:14 pm #

    Add the cider vinegar, olive oil, whole-grain mustard and garlic while the spuds are still hot, as they cool the mixture will be soaked up by the spuds and will taste superb

  4. motorhome broker March 28, 2014 at 4:57 am #

    Thankfulness to my father who shared with me regarding this webpage, this website is genuinely awesome.

  5. May 14, 2014 at 4:01 pm #

    Un puissant bravo au créateur de ce site

  6. May 14, 2014 at 5:50 pm #

    Une fois de plus un poste visiblement intéressant


  1. the urban nudist | Naked Vegan Cooking - April 4, 2013

    […] Jess with a New Potato and Dill Salad […]

  2. Easy Rainbow Salad for 100, Spicy Rainbow Salad and Pasta with Tofu, Kale and Apple | Naked Vegan Cooking - February 19, 2014

    […] a rice salad. On the Sunday we cooked a Sweetcorn Chowder, accompanied with simpler version of the Potato and Dill Salad  and a rainbow salad. Below you can find a recipe for the rainbow salad we served, plus a spicy […]

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