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 1/2 pounds red-skinned potatoes, cubed
- 1 1/2 cups frozen peas and carrots
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 teaspoon chopped fresh dill
- 1 teaspoon chopped chives
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Put the cubed potatoes in a medium saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat to medium, cover the pan, and continue cooking for about 12 to 15 minutes, or just until tender. Drain thoroughly and let the potatoes cool completely.
- Meanwhile, steam the frozen vegetables following the package directions; drain. Set aside to cool completely.
- In a large serving bowl, combine the potatoes, vegetables, bell pepper, onion, dill, and chives.
- 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.
- Season to taste with salt and pepper.
Tried this recipe?Let us know how it was!