Light Potato Salad
A simple olive oil, lemon, and mustard dressing makes this dairy-free and egg-free potato salad lighter than the typical mayonnaise-laden versions. It's perfect for anyone following a vegan diet!
Ingredients
- 1 ½ pounds red-skinned potatoes, cut into 1/2-inch cubes
- 1 tbsp kosher salt, for the potato cooking water
- 1 ½ cups cooked frozen peas and carrots, drained, cooled
- ½ cup chopped red bell pepper
- ½ cup chopped red onion
- ½ tbsp chopped fresh dill
- 1 tsp chopped chives
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 ½ tbsp vegan Dijon mustard
- Fine salt and freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Put the cubed potatoes in a medium saucepan and cover with water. Add 1 tablespoon of kosher salt and bring to a boil. Reduce the heat to medium, cover the pan, and cook for about 12 to 15 minutes, or until tender. Drain thoroughly and let the potatoes cool completely.1 1/2 pounds red-skinned potatoes | 1 tbsp kosher salt
- In a large serving bowl, combine the potatoes, cooked frozen vegetables, bell pepper, onion, dill, and chives.1/2 cup chopped red bell pepper | 1/2 cup chopped red onion | 1/2 tbsp chopped fresh dill | 1 tsp chopped chives | 1 1/2 cups cooked frozen peas and carrots
- In a small bowl or cup, combine the olive oil, lemon juice, and mustard. Drizzle the dressing mixture over the potato salad and toss gently to combine.2 tbsp olive oil | 2 tbsp lemon juice | 1 1/2 tbsp vegan Dijon mustard
- Season to taste with salt and pepper.Fine salt and freshly ground black pepper
Nutrition
Calories: 221kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1864mgPotassium: 791mgFiber: 5gSugar: 2gVitamin A: 16IUVitamin C: 18mgCalcium: 22mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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