Vegan Potato Salad
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Vegan Potato Salad might be a recipe you should try. For 90 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 398 calories, 5g of protein, and 24g of fat. This recipe serves 6. Not a lot of people made this recipe, and 1 would say it hit the spot. It works best as a side dish, and is done in about 45 minutes. A mixture of basil, russet potatoes, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. Similar recipes are Vegan Potato Salad, Vegan Potato Salad, and Vegan Potato Salad.
Ingredients
basil
1 teaspoon
bok choy
1 stalk
bragg's liquid aminos
2 tablespoons
carrots
2
dijon mustard
2 tablespoons
garlic powder
1 teaspoon
green onions
4
oregano
1 teaspoon
paprika
1 teaspoon
russet potatoes
5
sea salt and pepper
6 servings
vegenaise
1 cup
Cooking in Steps
-
1Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook!
potato
water
pot -
2Drain and cool.
-
3Add potatoes and the rest of the veggies to a large bowl.
potato
bowl -
4Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.
vegetable
mustard
spices
mayonnaise