Red Potato Salad with Honey Basil Vinaigrette Vegan Friendly
Brighten up your next meal with this vibrant Red Potato Salad with Honey Basil Vinaigrette, a vegan-friendly twist on a classic favorite. Perfectly tender red potatoes, juicy cherry tomatoes, crisp spinach leaves, and aromatic red onion come together for a fresh and colorful medley of textures. The star of the dish is a zesty honey basil vinaigrette made with agave syrup, fresh lemon juice, and Dijon mustard, delivering a delightful balance of sweetness and tang. Ready in just 35 minutes, this easy potato salad is not only delicious but also packed with wholesome ingredients, making it an ideal side dish for picnics, potlucks, or light lunches. Serve it fresh or let it chill for even more flavor—the choice is yours!
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Recipe Information
Ingredients
- 2 pounds Red potatoes
- 1 teaspoon Salt
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh basil, chopped
- 1 cup Baby spinach leaves
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Agave syrup
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 0.25 teaspoon Black pepper
Instructions
Rinse and scrub the red potatoes clean. Cut them into bite-sized pieces, leaving the skins on for added texture and flavor.
Place the potato pieces in a large pot and cover with water. Add 1 teaspoon of salt, then bring the water to a boil over medium heat.
Once the water is boiling, reduce the heat to a simmer and cook the potatoes for 10-12 minutes, or until they are fork-tender. Avoid overcooking to prevent them from becoming mushy.
Drain the potatoes and set them aside to cool for about 10 minutes.
In a small bowl, prepare the honey basil vinaigrette by whisking together the olive oil, lemon juice, agave syrup, Dijon mustard, minced garlic, chopped basil, and black pepper.
In a large mixing bowl, combine the cooled potatoes, cherry tomatoes, sliced red onion, and baby spinach leaves.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning if necessary. You can add a pinch of salt or an extra splash of lemon juice for brightness.
Serve the salad immediately, or cover and refrigerate for up to 2 hours to let the flavors meld before serving.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 35.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4608 mg | 98% | |
*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.
