Healthy Vegan Potato Salad
This vegan potato salad recipe is healthy, creamy, and easy to make. Oil-free and mayo free!
Servings: 4 cups
Calories: 172.62kcal
Ingredients
For the Salad:
- 530 g red potatoes (3 ½ cups chopped)
- ¼ cup chopped celery
- ¼ cup chopped carrot
- ¼ cup chopped red pepper
- 2 tablespoon chopped red onion
- 2 tablespoon tangy dill relish (or chopped dill pickle)
- sprinkle paprika (optional)
For the Dressing:
- 1 cup white kidney beans
- 2 tablespoon Dijon mustard
- ½ cup vegetable broth
- 2 teaspoon lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon dill weed
Instructions
- Chop your potatoes into your desired size and place them in a pot of water on the stove. Bring to a boil and cook on low for approximately 5-10 minutes. You want the potatoes to be soft, but firm enough that they will hold their shape after mixing with the dressing.
- While the potatoes are boiling, prep the dressing. Simply add all dressing ingredients to a food processor or blender and blend until smooth.
- Chop your vegetables for the salad. I prefer finely chopping the vegetables in this recipe, but go with your preferred size.
- When the potatoes are done cooking, drain the water.
- Pour the dressing into a large bowl, then add ½ cup of the cooked potatoes. Mash them into the dressing to thicken it and give it a bit of an egg-like appearance.
- Combine all of the salad ingredients with the dressing and chill before serving.
- Sprinkle on some paprika before serving, if desired.
Notes
Store in the fridge for up to a week.
Makes 4 cups.
Nutrition information is for one cup.
Nutrition
Calories: 172.62kcal | Carbohydrates: 35.98g | Protein: 7.09g | Fat: 0.81g | Saturated Fat: 0.11g | Sodium: 320.03mg | Potassium: 854.1mg | Fiber: 6.05g | Sugar: 3.33g | Vitamin A: 1718.97IU | Vitamin C: 25.63mg | Calcium: 38.25mg | Iron: 2.16mg