A flavorful twist on potato salad featuring roasted radishes, zesty curried mayo, and fresh chives for a delightful crunch.

Roast potato salad




Serves 6

  • 1kg new potatoes, cut into bite size chunks
  • Good quality olive oil
  • Sea salt + freshly ground black pepper
  • 1 bunch radishes (10-12), trimmed and cut into quarters

Curried mayo:

  • 4 tbsp vegan mayo
  • ½ tsp ground turmeric
  • ½ tsp curry powder
  • ½ garlic clove, finely grated
  • 1cm fresh ginger, finely grated
  • Squeeze lemon juice
  • Pinch salt

To serve:

  • Nigella seeds
  • Small bunch chives, finely chopped


  • Roast the potatoes with oil and salt + pepper for 30 minutes or until almost crispy, then add the radishes and roast for a further 10-15 minutes.
  • Mix the curried mayo ingredients with a squeeze of lemon juice, taste for seasoning.
  • Serve the roast veg in the roasting tray, drizzled with the spiced mayo and sprinkled with the chives and nigella seeds.