Red Potato Salad Spicy and Vegan No Mayo or Nayo
This vibrant and flavorful Red Potato Salad is the perfect spicy vegan twist on a classic side dish—completely mayo-free and loaded with bold, wholesome ingredients! Tender red potatoes are tossed in a zesty dressing made with olive oil, Dijon mustard, apple cider vinegar, and lemon juice, then spiced up with smoky paprika, cumin, cayenne, and garlic powder. Fresh cilantro, red onion, and diced jalapeño add a fresh, aromatic crunch, while the simple, plant-based recipe ensures it's both nutritious and crowd-pleasing. Ready in just 35 minutes, this versatile dish can be served warm, chilled, or at room temperature, making it an ideal choice for picnics, barbecues, or weeknight dinners. Perfectly seasoned and 100% vegan, this no-mayo potato salad guarantees big flavors in every bite!
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Recipe Information
Ingredients
- 2 lbs Red potatoes
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 2 tbsp Apple cider vinegar
- 1 tbsp Lemon juice
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 0.25 tsp Cayenne pepper
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro
- 0.5 cup Red onion
- 1 small Jalapeño
Instructions
Wash the red potatoes thoroughly and cut them into bite-sized cubes, leaving the skin on for added texture and nutrients.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat.
Cook the potatoes for 10-15 minutes or until they are fork-tender but not mushy. Drain the potatoes and set them aside to cool slightly.
In a small bowl, prepare the dressing by whisking together olive oil, Dijon mustard, apple cider vinegar, lemon juice, smoked paprika, ground cumin, cayenne pepper, garlic powder, salt, and black pepper. Set aside.
Chop the fresh cilantro finely, dice the red onion into small pieces, and mince the jalapeño (remove seeds for less heat, or keep them for extra spice).
In a large mixing bowl, combine the cooked potatoes with the cilantro, red onion, and jalapeño.
Pour the dressing over the potato mixture and gently toss everything together until the potatoes are evenly coated in the spices and dressing.
Taste and adjust seasoning if needed, adding more salt or lemon juice as desired.
Serve the potato salad warm, at room temperature, or chilled. Garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 16.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4123 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
