potato salad1

vegan potato salad

Vegan Potato Salad with mustard seed sauce – a simple, healthy recipe, that can be served warm or chilled. delicious for midweek lunches or make this ahead for potlucks meeting. This recipe is Gluten – Free !

A light and healthy way to serve up our favorite root vegetable, this is made with no mayonnaise or with if you want vegan mayonnaise and delicious perfect on it’s own as a light and engirding lunch! This recipe is the time of year we all could use a break from all the indulging. Potatoes are secret weapon, because on their own, they are actually loaded with nutrients and low in calories, and very filling!

potato salad

This recipe Vegan Potato Salad with mustard seed dressing the buy cheap , while not compromising on flavor.Cornichons (tiny little pickles) give it a acid and texture, and toasted caraway seeds give it a unique and earthy twist. Fresh baby arugula adds extra nutrients and antioxidants and of course a delicious peppery bite. The flavors surprisingly well. If making this ahead, toss the arugula in right before serving.The tiny potatoes are quickly blanched and then tossed with the other ingredients – so easy! Right before serving toss in the arugula. If you don’t have whole caraway seeds, don’t fret, it’s good without, but they add the unexpected bite of surprise that elevates a dish.

Ingredients

  • 2 pounds tiny baby potatoes
  • 1 cup chopped scallions
  • 1/2 cup chopped cornishons
  • 4 Tablespoons whole grain mustard
  • 1 Tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon caraway seeds, lightly toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups baby arugula

Instructions

  1. Blanch the potatoes in a pot of boiling water until fork tender, about 20 minutes.
  2. Chop the scallions and cornishons and place in a bowl.
  3. Add the blanched potatoes.
  4. Add the mustard, olive oil, caraway seeds and gently mix.
  5. Stir in the salt, pepper and arugula.
  6. Place in a serving bowl and serve warm or at room temp. Salad can also be made ahead and served chilled ( toss the arugula in just right before serving so it doesn’t get too wilty!)

Notes

  • You could serve this over a bed of arugula or baby spinach for a delicious healthy and energizing lunch.
  • Mixes from using the fresh herbs of your choice in combination with boiled potetos. Feel free to use your imagination.
  • You can store it in the refrigerator for up to 4 days with its top covered.
  • If you want to use vegan mayonnaise: You can dilute 2 tablespoons of vegan mayonnaise with a little olive oil and lemon sauce and spread it over the salad.

vegan potato salad

Recipe by CuhabegCourse: salad, lunchCuisine: NortwestDifficulty: Beginner
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

162

kcal
Total time

30

minutes

Vegan Potato Salad with mustard seed sauce – a simple, healthy recipe, that can be served warm or chilled. delicious for midweek lunches or make this ahead for potlucks meeting. This recipe is Gluten – Free !

Ingredients

  • 2 pounds tiny baby potatoes

  • 1 cup chopped scallions

  • 1/2 cup chopped cornishons

  • 4 Tablespoons whole grain mustard

  • 1 Tablespoon plus 1 teaspoon olive oil

  • 1 teaspoon caraway seeds, lightly toasted

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 3 cups baby arugula

Directions

  • Blanch the potatoes in a pot of boiling water until fork tender, about 20 minutes.
  • Chop the scallions and cornishons and place in a bowl.
  • Add the blanched potatoes.
  • Add the mustard, olive oil, caraway seeds and gently mix.
  • Stir in the salt, pepper and arugula.
  • Place in a serving bowl and serve warm or at room temp. Salad can also be made ahead and served chilled ( toss the arugula in just right before serving so it doesn’t get too wilty!)

Notes

  • You could serve this over a bed of arugula or baby spinach for a delicious healthy and energizing lunch.
  • Mixes from using the fresh herbs of your choice in combination with boiled potetos. Feel free to use your imagination.
  • You can store it in the refrigerator for up to 4 days with its top covered.
  • If you want to use vegan mayonnaise: You can dilute 2 tablespoons of vegan mayonnaise with a little olive oil and lemon sauce and spread it over the salad.

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