Easy Vegetarian Potato Salad Recipe

2020-08-25
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    260
  • Fat

    17 g
  • Cholesterol

    60 mg
  • Sodium

    500 mg
  • Carbohydrate

    22 g
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Easy vegetarian potato salad recipe. This crispy and very healthy vegetable salad served with vegan mayonnaise. Delicious! If you want to make a low-fat salad, you can substitute the dressing with Lemon Vinaigrette-very easy and simple salad dressing.

Just whisk together in a medium mixing bowl four ingredients – ½ cup (125 ml) olive oil, 1 oz (30 ml) freshly squeezed lemon juice, 1/3 oz (10 ml) water, salt, and freshly ground black pepper. Cover and refrigerate for up to 2 days.

P.S. Adding 1/2 teaspoon finely grated lemon zest, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, makes this dressing much tastier.

How to Prepare Vegan mayonnaise for Easy Vegetarian Potato Salad Recipe

This vegan mayonnaise is healthy and cholesterol-free. This delicious recipe adapted from https://simpleveganblog.com/vegan-mayonnaise/

Makes 2 cups (500 ml)

Ingredients: 1 cup (250 ml) unrefined sunflower oil, ½ cup (125 ml) unsweetened soy milk, 2 teaspoons (10 ml) apple cider vinegar (freshly squeezed lemon juice can be used instead of the apple cider vinegar) sea salt, to taste

Instructions: In a large mixing bowl or blender cup, combine all ingredients, then, using an immersion blender, blend until smooth. Season with salt, to taste. Wrap with plastic wrap and refrigerate for up to 2 days. Use for potato salad.

Variations: Adding a clove garlic will turn this vegan mayonnaise to delicious aioli sauce. Adding Dijon mustard makes this easy healthy homemade mayonnaise more delicious and less white. You can substitute canola or extra virgin olive oil for sunflower oil if desired.

You may also like to prepare Easy Sesame Asparagus Mayonnaise

Easy Vegetarian Potato Salad Recipe

Ingredients

  • 8 medium red potatoes, skinned and cut into bite-size pieces
  • 4 celery ribs, diced
  • 1 medium carrot, peeled and diced
  • 1/2 cup frozen peas, thawed
  • 3/4 cup chopped yellow onion
  • chopped fresh dill
  • For Dressing:
  • 1 cup (250 ml) vegan mayonnaise
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

Method

Step 1

In a medium saucepan, steam potatoes for 1-15 minutes or until they are fork tender. Remove cooked potatoes from the pan, drain and set aside.

Step 2

Meanwhile, combine remaining vegetables in a medium bowl. Mix well.

Step 3

For the dressing: in a mixing bowl, combine all dressing ingredients. Stir well.

Step 4

Add cooled potatoes to vegetable mixture. Mix thoroughly with the dressing. Sprinkle with chopped fresh dill and stir well.

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