Healthy Vegan Potato Salad Recipe

Healthy Vegan Potato Salad Recipe by Ann Musico #TheWellnessUniverse #WUVIP #PotatoSalad

We were having an engagement for my daughter and her fiancé, whose brother would be doing the grilling and cooking for the party.

He panicked when he found out one of my daughters-in-law is a vegan. He wasn’t sure what he could make that she could eat, so of course, I decided to provide food for her.

People become overwhelmed because many have no idea what a vegan can eat. I make any baked goods gluten-free for her (and for us as well) and of course, she eats no animal foods which means no meat, poultry, fish, dairy, eggs, or honey.

I cook separately for her all the time since none of us, including her husband, my son, are vegans.

A barbecue usually conjures up images of hamburgers, hot dogs, potato salad, and coleslaw. Well, what I decided to do for her was to roast or grill some nice, meaty Portobello mushrooms ahead of time. They even sell them already sliced at my supermarket. She loves mushrooms and with a little avocado oil and balsamic vinegar brushed on them they make a delicious meat substitute.

I decided she should have her own vegan potato salad which is really pretty easy to put together.

Here is a Healthy Vegan Potato Salad Recipe:

Ingredients:

  • 8 organic potatoes, I especially like either Yukon gold or red skinned.
  • Avocado oil.
  • 1 small onion or 2 shallots; chopped.
  • 2 ribs of organic celery; chopped.
  • ¾ cup vegan mayo, approximately (I like either Spectrum Naturals Light Canola Mayo, Vegan, or Vegenaise).
  • 3 teaspoons organic brown mustard.
  • 1 tablespoon of organic sugar or coconut sugar.
  • Salt, pepper, garlic powder, and paprika.

Here is How I Make it:

  • I like to roast my potatoes rather than boil them. I feel it gives them more flavor and a better texture. I cut the potatoes into about one-inch cubes. If they are organic I simply scrub and dry them and leave the skin on.
  • I toss the potatoes with two or three tablespoons of the avocado oil and season them with salt, pepper, garlic powder, and paprika. Spread them on a foil covered cookie sheet and roast at 350 for about 30 minutes or until you can easily pierce them with a knife. Set them aside and let them cool.
  • Combine the mayo, mustard, and sugar until well mixed. Put the potatoes, onion or shallot, and celery into a large bowl. Pour the mayo mixture over and gently combine until the potatoes are well coated. If you feel it needs more mayo, feel free to add a tablespoon at a time. You can sprinkle the top with a little more paprika if you like.

Refrigerate until ready to serve and enjoy!

You can easily use the same process and substitute a gluten-free or regular pasta and make a macaroni salad. In that case, I probably would add some halved grape tomatoes to the finished salad for some color.

Do you know of any healthy vegan recipes? Do you have any tips for making vegan potato salad? Please share your ideas and tips in the comments section below!

– Ann

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