Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BASIL | 1 tsp |
| BOK CHOY | 1 stalk |
| BRAGG'S LIQUID AMINOS | 2 Tbsps |
| CARROTS | 2 |
| DIJON MUSTARD | 2 Tbsps |
| GARLIC POWDER | 1 tsp |
| GREEN ONIONS | 4 |
| OREGANO | 1 tsp |
| PAPRIKA | 1 tsp |
| RUSSET POTATOES | 5 |
| SEA SALT AND PEPPER | 6 servings |
| VEGENAISE | 224 ml / 1 cup |
Vegan Potato Salad
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Vegan Potato Salad might be a recipe you should try. For 90 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 398 calories, 5g of protein, and 24g of fat. This recipe serves 6. Not a lot of people made this recipe, and 1 would say it hit the spot. It works best as a side dish, and is done in about 45 minutes. A mixture of basil, russet potatoes, oregano, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is pretty good. Similar recipes are Vegan Potato Salad, Vegan Potato Salad, and Vegan Potato Salad.
Instructions
- Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.
- Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.
