Falkland Islands Coastal Seaweed and Potato Salad with Lemon Vinaigrette
A refreshing salad combining tender boiled potatoes and locally harvested seaweed, tossed in a bright lemon vinaigrette with fresh herbs. This mediterranean-inspired salads ready in about 25 minutes pairs baby new potatoes, red onion, thinly sliced, fresh parsley, chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb baby new potatoes
- 1 cup fresh edible seaweed (such as dulse or wakame), rinsed
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 1 lb baby new potatoes in a pot of cold salted water and bring to a boil. Cook for 15 minutes until tender when pierced with a fork. Drain and cool slightly, then halve or quarter the potatoes.
- Step 2: In a large bowl, combine 1 cup rinsed fresh edible seaweed, 1/4 cup thinly sliced red onion, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh chives.
- Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp sea salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Add the warm potatoes to the bowl with seaweed and vegetables, pour over the lemon vinaigrette, and gently toss to coat all ingredients evenly.
- Step 5: Adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature as a light side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Falkland Islands Coastal Seaweed and Potato Salad with Lemon Vinaigrette take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Falkland Islands Coastal Seaweed and Potato Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby new potatoes from drying out.
Can I substitute ingredients in Falkland Islands Coastal Seaweed and Potato Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Falkland Islands Coastal Seaweed and Potato Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Falkland Islands Coastal Seaweed and Potato Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
