PP Easy Vegan Potato Salad (Oil Free & Healthy)

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Chefs:  Alena & Lars Schowalter; Nutriciously.com
Makes:  4 servings
Prep Time:  10 min
Cook Time: 20 min
Total Time:  30 min

 

 

 

 

INGREDIENTS

Base

  • 600 g (3 medium) Yukon Gold or Red Potatoes
  • 200 g (1 1/3 c) Cherry or diced tomatoes
  • ½ avocado chopped
  • 4 medium sized pickles
  • 80 g (1/2 c) corn
  • 100 g (1/2 c) kidney beans
  • 1 green onion chopped
  • 2 T finely chopped parsley

Dressing

  • 50 ml (1/4 c) vegetable broth
  • 2 t mustard
  • 2 T soy milk
  • 1 T balsamic or red wine vinegar
  • Dash salt and pepper

DIRECTIONS

Base

  1. Dice potatoes into evenly sized cubes and cook for around 20 minutes, then set aside and let cool for 30-60 minutes.  
  2. Chop the tomatoes, pickles, green onion, and avocado and put in a large bowl together with corn and beans.

Dressing

  1. Put all dressing ingredients in a small bowl and whisk well to combine.
  2. Pour dressing over the salad and mix well.  
  3. Sprinkle parsley on top to garnish and enjoy!

TIPS

  1. You can use left-over potatoes too in order to speed up the preparation process.

Hailing from Germany, Alena & Lars are our first “International Chefs”!  You can find more healthy & delicious oil-free, whole food plant-based recipes at https://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to say "Hi" on Facebook  https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration.

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