June 30, 2021
Vegan Potato Salad
Fourth of July Recipes | Holiday Recipes | Plant-Based Recipes | Sides | Snacks
Vegan Potato Salad
PREP TIME: 15 MINS
COOK TIME: 20-30 MINS
TOTAL TIME: 30-45 MINS
YIELDS: 5 SERVINGS
NUTRITIONAL INFO PER 1 CUP
CALORIES: 238
FAT: 2 GRAMS
PROTEIN: 6 GRAMS
CARBS: 48 GRAMS
INGREDIENTS
8 medium yukon gold potatoes
1 cup plain unsweetened coconut yogurt ( I like this one, it’s low in fat )
3 tbsp lemon juice or 2.5 tbsp white vinegar
2 tbsp sweet relish (optional)
2-3 tbsp dijon mustard (I like 3)
1-2 tbsp maple syrup
½ cup green onion sliced
½ cup celery, finely diced
Pinch of dill
½ tsp salt or more to taste
Pepper to taste
INSTRUCTIONS
1). Wash and cube the potatoes.
2). Add to a large pot, cover with water and boil until they are nice and soft, about 20-30 minutes.
3). Once the potatoes are done, drain the water and add the potatoes to a bowl. Immediately add the lemon juice or vinegar and toss to coat.
4). Add the rest of the ingredients, mix well and adjust to taste if necessary. Enjoy with some Vegan Baked Beans, Vegan Hot Dogs, Vegan Coleslaw.
Delicious recipe and we’re potato salad snobs. The mouth feel was different and then I realized it is the first time I made a potato salad without hard boiled eggs. The only substitutes that I made was using red wine vinegar and red potatoes.
Wonderful flavorful recipes. Beautiful photographs too!