CALORIES: 150G
Fat: 7g
Fiber: 6g
Protein: 5g
Not all potato salads are created equal. This vegan variation is sure to please the vegetable loving crowd at your next summer cookout or BBQ. Pairs well with veggie burgers.
Cookware & Utensils
SKILL: EASY
TIME: 30MINS
SERVINGS: 6-8
TYPE: AMERICAN
Ingredients
- 4 cups red potatoes
- ¼ cup red onion
- ¼ cup stalk celery
- 2 tablespoons green onion
- ½ cup vegan mayonnaise (e.g. Follow Your Heart, Sir Kensington)
- 1 teaspoon fresh dill
- ½ teaspoon brown or dijon mustard
- ½ teaspoon black pepper
- Ground paprika for garnish
Instructions
Boil the potatoes
Start by washing the red potatoes of their dirt and grime. Bring a large pot of water to a boil. Next, chop potatoes into inch sized cubes with the skins on. Add potatoes to boiling water and cook for 8 minutes, until tender. Drain the potatoes into a stainer, then transfer into a pot of cold water to cool down. Set aside.
Chop the vegetables
Next chop ¼ cup red onion, ¼ cup stalk celery, 2 tablespoons green onion, and 1 teaspoon fresh dill. In a large mixing bowl, combine cooled potatoes removed from their water, red onion, celery, green onion and dill.
Combine ingredients
Then add in ½ cup vegan mayonnaise of your choice. Gently mix together to coat. Add ½ teaspoon brown mustard and ½ teaspoon black pepper to the mixture. Gently mix again to coat.
Finish and serve
Sprinkle ground paprika on top for garnish. Chill in the refrigerator for an 1 hour before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
