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.
Prep10 minutesminutes
Cook15 minutesminutes
Serves6
Course Side Dish
Variety Fav(s) Sunburst Blend™
Cook Type Stove Top
Dish Type Healthy, Party Food, Salads
Quick, Easy, Convenient 30 Minutes or Less
Season Spring, Summer
Bite Size 2-Bite
Ingredients
48oz.Tasteful Selections® potatoes, halved
8c.cold water
4tbsp. apple cider vinegar, divided
1tbsp. salt
1smallred onion, sliced
3-4radishes, finely chopped
2celery ribs, chopped
½c.flat parsley, chopped
2tbsp.chopped fresh thyme
1tbsp.chopped fresh oregano
Vinaigrette Ingredients
⅓c.extra-virgin olive oil
3tbsp.apple cider vinegar
2tbsp.Dijon Mustard
2clovesgarlic, minced
½tsp.salt
½tsp.black pepper
½tsp.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.
