Mom’s Vegan Potato Salad {easy + oil-free option} #vegan #recipevegetarian - Easy Recipes

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Thursday, May 16, 2019

Mom’s Vegan Potato Salad {easy + oil-free option} #vegan #recipevegetarian

Remembrance Day is coming up and we got you secured with the ideal party formula! Each late spring my mother would dependably make this potato plate of mixed greens for picnics, grills, and gatherings. It has turned into a great staple in my family, and I am eager to share this veganized adaptation with you. Summer picnics this year will be taken to the following dimension with this bomb AF potato plate of mixed greens!

Enlivened by a blend of vegetarian mayonnaise, mustard, new herbs, and veggies, this potato plate of mixed greens is stuffed with flavor and offers to pretty much anyone. We utilized smaller than expected kaleidoscopic potatoes which included the ideal burst of shading to the dish. We guarantee this is the ideal side dish to go with veggie lover burgers, pooches, and all the barbecue basics this late spring!

We are eager to share that we collaborated with Whole Foods Market 365 to assemble this formula. We looked at their image spankin' new area in Long Beach, CA and we are stoked to the point that another area has opened up in the LA/OC territory!

On the off chance that you haven't yet known about Whole Foods Market 365, it is not the same as a standard WFM as it is a more straightforward supermarket involvement with amazing items at an increasingly open cost. They offer a similar quality and hold similar norms while offering the best value focuses. They will likely make more advantageous living progressively moderate and we are about that!
Mom’s Vegan Potato Salad {easy + oil-free option} #vegan #recipevegetarian
Also try our recipe Thai Cucumber Salad #vegan #recipevegetarian

Ingredients

  • 2 lbs. mixed baby potatoes, washed well and halved
  • 2 stalks celery, diced small
  • ½ large red onion, finely minced
  • 1 bell pepper, diced small (we used 1/2 red & 1/2 yellow)
  • 6–8 baby cornichon pickles, diced small
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • For dressing:
  • 1/3 cup vegan mayonnaise (or opt for 1 medium avocado)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons organic apple cider vinegar
  • 2 tablespoons whole grain Dijon mustard or German mustard
  • Salt and black pepper, to taste

Instructions

  1. Place the potatoes in a pot and cover with a few inches of water. Place it on the stove over medium-high heat and bring to a boil. Once boiling, allow the potatoes to cook until just fork tender, about 6-8 minutes.
  2. While potatoes cook, prepare the remaining ingredients for the salad and combine everything in large bowl.
  3. Once the potatoes are cooked, drain them and add them to the bowl.
  4. In another small bowl, whisk together all of the ingredients for the dressing until smooth.* Pour the dressing over the salad mixture and mix until everything is evenly coated.
  5. Adjust seasonings to taste and serve.

Read more our recipe Kale Chicken Salad with Apples and Maple Cider Vinaigrette #vegan #recipevegetarian

Source : bit.ly/2DTgm8m

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