Vegan Potato Salad

This Vegan Potato Salad is a creamy and flavorful twist on the classic dish, perfect for a light lunch or picnic. Packed with fresh herbs and a tangy dressing, it’s a delightful addition to any meal.

Ingredients

• Potatoes - 400 grams
• Celery - 100 grams, diced
• Red onion - 50 grams, finely chopped
• Dill pickles - 50 grams, chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Wash and peel the potatoes, then cut them into 1-inch cubes.
2. Place the cubed potatoes in a pot of salted water and bring to a boil over medium-high heat.
3. Once boiling, reduce to a simmer and cook for about 10-15 minutes, or until the potatoes are tender but still firm.
4. Drain the potatoes and let them cool for a few minutes.
5. In a large mixing bowl, combine the diced celery, chopped red onion, dill pickles, and fresh parsley.
6. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.
7. Add the cooled potatoes to the mixing bowl with the vegetables and pour the dressing over the top.
8. Gently fold the ingredients together until well combined, being careful not to mash the potatoes.
9. Taste and adjust seasoning if necessary, then refrigerate for at least 15 minutes before serving to allow the flavors to meld.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from potatoes and fresh vegetables.
• Contains healthy fats from olive oil that support heart health.

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