Vegan Red Potato Salad from Whole Foods Cookbook
Creamy, tangy, and packed with vibrant flavors, this Vegan Red Potato Salad from the Whole Foods Cookbook is the perfect plant-based side dish for every occasion. Made with tender red potatoes, crisp celery, zesty red onion, and fresh parsley, this salad is brought together with a luscious dressing of vegan mayonnaise, Dijon mustard, and apple cider vinegar for a delightful balance of creaminess and bite. The recipe keeps things simple with minimal prep, just 30 minutes of total cooking time, and makes for a refreshing dish that's ideal for picnics, BBQs, or meal-prepped lunches. Best served chilled, this potato salad offers a flavorful and wholesome twist on a classic, with its rich seasoning of granulated garlic, salt, and black pepper. Whether you're hosting a gathering or simply craving a comforting, dairy-free side, this vegan potato salad delivers satisfaction in every bite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 lbs red potatoes
- 2 stalks celery
- 0.5 medium red onion
- 0.25 cup fresh parsley
- 0.75 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 0.5 tsp granulated garlic
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Thoroughly wash the red potatoes and cut them into bite-sized pieces. Leave the skin on for added texture and nutrients.
Place the potato pieces in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the potatoes to a boil over medium-high heat. Lower the heat to a simmer and cook for about 10-12 minutes, until the potatoes are fork-tender. Be careful not to overcook to avoid mushy potatoes.
While the potatoes are cooking, finely dice the celery and red onion. Chop the fresh parsley and set aside.
Drain the cooked potatoes in a colander and let them cool to room temperature for about 10 minutes.
In a large mixing bowl, prepare the dressing: combine the vegan mayonnaise, Dijon mustard, apple cider vinegar, granulated garlic, salt, and ground black pepper. Whisk together until smooth and creamy.
Add the cooled potatoes to the mixing bowl along with the diced celery, red onion, and parsley. Gently toss everything together until the potatoes are evenly coated in the dressing.
Taste and adjust seasoning as needed. If desired, add a little more salt, pepper, or vinegar to suit your taste.
Cover the bowl with plastic wrap or transfer the potato salad to an airtight container. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve the vegan red potato salad as a side dish or as part of a potluck spread. Enjoy!
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 697 mg | 15% | |
*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.
