Healthy Vegan Potato Salad
This vegan potato salad recipe is healthy, creamy, and easy to make. Oil-free and mayo free!
Servings: 4 cups
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
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.
Store in the fridge for up to a week.
Makes 4 cups.
Nutrition information is for one cup.
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