April 01, 2021 2 min read

RECIPE BY SEYRAN FROM @legallyplantbased

A delicious Summery French Style Potato Salad with Tangy Dressing with lots of fresh herbs!

  • 1 kg (2.2 lb) fingerling potatoes or other small yellow potatoes⁣
  • 3 green onions, finely chopped⁣
  • 2 tbsp finely chopped parsley⁣
  • salt & pepper to taste⁣
  • (+ boiling water & salt)⁣
  • 3 1/2 tbsp apple cider vinegar⁣
  • 3 1/2 tbsp extra virgin olive oil ⁣
  • 2 1/2 tbsp whole grain French mustard⁣
  • salt & pepper to taste ⁣
  • 2 tbsp finely chopped dill⁣

Crispy Panko Crusted Tofu
  • 1 block (14 oz / 400 g) extra firm tofu, pressed and drained + salt & pepper to taste⁣
  • 1/3 cup (0.8 dl) all-purpose flour mixed with 1/2 tsp white pepper & 1/2 tsp salt⁣
  • 2/3 cup (1.6 dl) panko bread crumbs (sub with other bread crumbs if you don’t have panko)⁣
  • 1/3 cup (0.8 dl) plant based cooking cream or milk⁣
  • + 1-2 tbsp rapeseed oil for pan-frying⁣

Served with
  • Black Seaweed Caviar, Oat Fraiche mixed with lemon juice & salt⁣


  • Cut potatoes into ~2.5 cm thick slices, cook in a large pan with salted boiling water. Cook for ~12-14 minutes or until tender then drain and place in a large bowl.⁣

  • Add the green onions, parsley salt & pepper, gently mix. Then add the dressing, mix well and make sure all potatoes are coated.⁣

  • Dressing:⁣ Whisk together vinegar & olive oil then add remaining ingredients and mix well.⁣

  • Crispy Panko Crusted Tofu:⁣ Pat dry tofu with clean kitchen towel and cut in 1.5-2 cm thick slices, pat dry the slices and season with salt & pepper on each side. Place flour mixture, panko bread crumbs and cream/milk in three separate shallow bowls.⁣

  • First coat tofu well in flour, then dip in the cream/milk and finally cover with bread crumbs. Place in a heated pan with 1-2 tbsp rapeseed oil and fry on each side on medium heat until golden brown and crispy.⁣


Seiran is a vegan food photographer & recipe developer based in Stockholm, Sweden.


Find more of her recipes on: www.legallyplantbased.com