Fresh rosemary flavouring this nutritious vegan potato salad, which is also enhanced by the addition of lemon, crisp-tender green beans, and a simple oil-free mayo. To make it extra special, add vegan bacon crumbles! This wholesome side dish is ideal for any event, including dinner parties and barbecues in the backyard.
Ingredients
- 2 lbs (about 1 kg) red potatoes, washed and cut into bite-sized pieces
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced dill pickles
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Place the cut potatoes in a large pot of salted water and bring to a boil. Cook the potatoes until they are tender but not mushy, about 10-15 minutes. Drain the potatoes and let them cool.
- In a large mixing bowl, combine the chopped parsley, rosemary, red onion, celery, and dill pickles.
- In a separate bowl, whisk together the vegan mayonnaise, Dijon mustard, and apple cider vinegar until well combined.
- Add the cooled potatoes to the bowl with the vegetables and gently toss everything together.
- Pour the dressing over the potato mixture and toss until everything is well coated. Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 35g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 4g
