Healthier Potato Salad with Vegan Option
Try this Healthier Potato Salad with Vegan Option recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
vegetarian
ssalads
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons dijon mustard
- 1 1/2 pounds small yukon gold potatoes
- salt for seasoning water and salad
- 3/4 to 1 cup vegan mayo (i use soy-free vegenaise)
- 1/2 large lemon juiced
- 2 tablespoons dill pickle juice
- 1/4 cup dill pickles diced fine
- 2 tablespoons red onion minced
- 3 scallions (white and green parts) sliced
- 1 tablespoon fresh italian parsley chopped fine, plus more for garnish
- 2 tablespoons fresh dill chopped fine, plus more for garnish
- 1/4 teaspoon cayenne pepper, or to taste
- fresh ground black pepper, to taste
- 4 large eggs, optional hard boiled and chopped
- Carbohydrate 1.00182031272793 g
- Cholesterol 0 mg
- Fat 0.175128750306134 g
- Fiber 0.380251557466917 g
- Protein 0.340044062818991 g
- Saturated Fat 0.0144691875181499 g
- Serving Size 1 1 (17g)
- Sodium 83.0148907114401 mg
- Sugar 0.621568755261014 g
- Trans Fat 0.0141112968886389 g
- Calories 6 calories
Put the potatoes in a large pot and cover in cold water. Season the water with salt. Bring to a boil, then gently boil until fork tender. Drain and cool. Break the potatoes up into chunks. You can remove some potato skins, if desired. Meanwhile, in a large bowl, stir together the mayo, mustard, lemon juice, pickle juice, pickles, red onion, scallions, parsley, dill, and cayenne. Season to taste with salt and pepper. Gently stir the potatoes into the mayo mixture. Fold in the hard boiled eggs, if using. Chill before serving. Garnish with parsley and dill.
