Roast New Potato & Pea Salad with Tzatziki (vegan)

In partnership with Virgin Wines 

Spring is in the air! It’s a beautiful day today (finally) and it’s set to be sunny for the next few days.
The perfect time to post my roast new potato salad with an incredible fresh vegan tzatziki, mint and peas. I’m super happy with the tzatziki which is the hero of the dish – I hope you love it as much as I do. I’ve been using it on pretty much everything; dal, savoury pancakes, with olive oil and crispy sourdough. Absolutely wonderful.

This recipe is so simple, but you’ve got to love roast potatoes right? And they are just as good in a salad as with your Sunday roast. This salad is good hot and cold but I like the contrast of the warm crispy potatoes and the cool tzatziki.

To accompany my delicious roast potato salad my friends at Virgin Wines have hand picked some delicious vegan wines to complement my dish. I’m thinking a little alfresco dinning with a lovely glass – are you with me?

Here’s a little more about why some wines are vegan and others aren’t;

The idea of wine being vegan or not is something that many people don’t think about. “Isn’t all wine vegan?!” Well actually it’s not. Animal products such as egg whites and casein (a milk protein) have been traditionally used as fining agents in the winemaking process. Fining helps to bring clarity to a wine, otherwise natural molecules that occur as a natural by-product of the process can make wine look hazy and unappetising.
Increasingly, many winemakers are taking a more natural approach to the process, either deciding not to go through the fining process at all or using clay-based methods instead.

Virgin Wines now has over 200 wines that are vegan-friendly, so whether you like Prosecco, Champagne, reds, whites or rosé, you’re sure to find something! Check out their special vegan wines page here

Here’s some delicious recommendations!
‘These gorgeous vegan-friendly wines have been specially picked to complement Niki’s amazing recipe’

Vitalita Garganega £8.99, Virgin Wines
This super fresh white is just the thing to match the freshness of the peas and tzatziki in this recipe. Garganega is the main grape variety used in Soave, so although it’s clean and fresh on the palate, you can expect a wealth of flavour and great quality too.

Domaine-Andre Brunel Vin de Pays de Vaucluse £9.49, Virgin Wines
If you need a red wine for a summery dish then this gem from the Rhône will definitely do the trick. Andre Brunel is known for his top quality Châteauneuf du Pape, but working just outside the region for this wine means you get to sample his skills for a lot less! It’s recommended that you pop this red in the fridge for half an hour before serving to help bring the freshness to the forefront.

Walnut Block Marlborough Sauvignon Blanc £13.99, Virgin Wines
Marlborough Sauvignon Blanc is still massively popular, for good reason! The Walnut Block has a ll the beautifully concentrated flavours you could hope for from a premium Marlborough Sauvignon. Citrus fruits and delicate mineral characters give way to tropical fruits and figs, all beautifully balanced.

Anello Piemonte DOC Barbera £9.99, Virgin Wines
Northern Italy is a great place to go to find amazing lighter reds that work great with salad dishes like this one. The Anello Barbera boasts gorgeous cherry and blueberry notes but has the classic Barbera freshness and elegance too. Again, chilling this wine in the fridge for 30 minutes before serving will be beneficial, especially at this time of year.

Virgin Wines has been delivering amazing wines to the public since 2000. Our motto “Life’s too short for boring wines!” pretty much sums us up. We cut through all the confusion of the wine industry and find the very best wines for you to pick from, delivered straight to your home. Don’t just take our word for it, we won the Online Drinks Retailer of the Year award in 2017 and 2018.


I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  40 minutes cook time


  • Potatoes chopped in random shapes
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1/2 sea salt

To make the tzatziki;

  • 1/2 Cucumber grated
  • 1/2 cup coconut yogurt
  • 2 tbsp chopped dill
  • 1 tbsp chopped fresh mint
  • Juice 1/4 lemon
  • 1 clove garlic minced
  • 1/2 tsp sea Salt
  • Twist black Pepper
  • 1 tbsp extra virgin Olive oil – optional

Crushed peas; 

  • 2 cups frozen peas defrosted
  • Juice 1/2 lemon
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic – optional
  • Big handful mint
  • 1/2 tsp sea salt

Other salad ingredients; 

  • 1 cup peas – defrosted
  • Handful Mint
  • Handful Peashoots
  • 2 Spring onions chopped


To roast the potatoes;

  1. Preheat the oven to 350 degrees/gas mark 4.
  2. Cut the potatoes into irregular wedges.
  3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder & salt.
  4. Roast for aprox 40 minutes until crispy on the outside. Set aside.

For the tzatziki;

  1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a mason jar.
  2. Add all the other ingredients and mix well.
  3. Really nice with a drizzle of olive oil on top.

To make the crushed peas

  1. Add the ingredients to a blender and blitz to a rough consistency or crunch in pestle and mortar.

To compile the salad;

  1. Layer the roast potatoes, crushed peas, herbs, spring onion and big dollops of tzatziki.
  2. Amazing served with dips and a delicious glass of vegan wine.

Thank you so much for following my blog and cooking my recipes!

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It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


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  2. […] fresh heirloom tomato tart with a crispy walnut base, a delightful take on the classic potato salad which sees the recipe swap the traditional condiment for a zingy tzatziki, and […]

  3. Alan Stewart on October 20, 2018 at 11:25 am

    It may be October but had to make this to go with my homemade vegan sourdough pizzas tonight.

    • Niki on October 23, 2018 at 8:14 am

      Hi Alan
      Great combination! Hope you enjoyed.
      Niki x

  4. Cassie Thuvan Tran on May 20, 2018 at 3:56 am

    What a perfect summer salad! Multi-colored fingerling potatoes are incredible when prepared this way. And yes, you have to be super careful with wine as a vegan! That’s why I don’t drink right now and I don’t plan on drinking regularly when I turn 21 years-old this December. I will try a vegan beer or wine on that day, but it will probably be one of the only days I drink out of the year and for a VERY long time!

    • Niki on May 26, 2018 at 6:40 am

      So glad you like the salad Cassie!
      Yes absolutely, very sensible!
      Much love, Niki xx

  5. Stuart Brown on May 17, 2018 at 11:32 am

    Great recipe – I’ll give this a try this weekend 🙂

    • Niki on May 18, 2018 at 2:32 pm

      Thanks Stuart! Hope you enjoy!
      Niki x

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