Vegan Potato Salad
This mayo-free vegan potato salad features tender potatoes with a burst of flavor. Vegan Potato Salad makes the perfect side dish for potlucks & picnics. Prepare this dish in under 30 minutes. Serve immediately or let sit at room temperature for a few hours and give the flavors a chance to mingle.
Serves6
Ingredients
- 48 oz. Tasteful Selections® potatoes, halved
- 8 c. cold water
- 4 tbsp. apple cider vinegar, divided
- 1 tbsp. salt
- 1 small red onion, sliced
- 3-4 radishes, finely chopped
- 2 celery ribs, chopped
- ½ c. flat parsley, chopped
- 2 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh oregano
Vinaigrette Ingredients
- ⅓ c. extra-virgin olive oil
- 3 tbsp. apple cider vinegar
- 2 tbsp. Dijon Mustard
- 2 cloves garlic, minced
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tsp. chili pepper flakes
Instructions
- Place potatoes in a large stockpot, along with 8 cups cold water, 2 tablespoons apple cider vinegar and 1 tablespoon salt. Bring to boil, reduce to simmer & cover loosely; cook potatoes until they are fork tender, about 10 minutes. Drain potatoes, place in a large bowl; add another 2 tablespoons apple cider vinegar; toss well and let your potatoes sit for a few minutes while they absorb the vinegar.
- While potatoes are cooking, add all vinaigrette ingredients to a small glass bowl or measuring cup; whisk vigorously until well combined and slightly emulsified. Pour vinaigrette over warm potatoes; toss gently until potatoes are well coated. Allow potatoes to cool for 20-30 minutes, giving them a gentle toss from time to time so they absorb all the flavors of that vinaigrette as they cool down.
- While potatoes are cooling, chop up veggies and fresh herbs. Once potatoes have cooled, add veggies and herbs; give salad a gentle toss. Serve immediately or let it sit at room temperature for a few hours to give the flavors a chance to mingle.