Vegan Garden Potato Salad
This Vegan Garden Potato Salad is a refreshing replacement of a traditional potato salad. It is plant based, gluten free, and mayo free!
Ingredients
- 3 lb Red Potatoes Peeled and Diced
- 3/4 lb Fresh Green Beans Chopped into 1 inch pieces. If fresh are not available you can use 1 bag of frozen green beans.
- 1/2 Red Pepper Chopped
- 1/2 Yellow Pepper Chopped
- 1 Small Onion Diced. Or you can use 1 Tbsp. powdered Onion.
Mix the below ingredients in a small bowl.
- 1/4 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 2 1/2 Tbsp Mustard I use Yellow Mustard, but this is your choice.
- 1 tsp Dill
- 1 tsp Minced Garlic
- 2 tsp Real Maple Syrup
- Salt and Pepper to taste
Instructions
- Clean, peel, and dice the potatoes.
- In a large pot, boil the potatoes until they are tender but firm.
- Once they are tender, drain and rinse with cold water to stop the cooking, set aside.
- In a small sauce pan, boil the green beans until they are tender.
- Once the beans are tender, remove from heat, drain, and rinse with cold water, set aside.
- Clean and dice the peppers and onion, add to a large serving bowl.
- Next add the well drained potatoes and green beans to the large serving bowl, set aside.
The Vegan Garden Potato Salad Dressing
- In a small bowl or large measuring cup, add the remaining ingredients together and blend.
- Drizzle the dressing on to the large bowl of vegetables, stir to coat all the ingredients in the bowl.
- Cover bowl and place in the refrigerator for up to 6 hours or overnight.
- After 6 hours or over night remove the bowl from the refrigerator and stir to evenly coat all the ingredients once again before serving.
- Serve your Vegan Garden Potato Salad as a side dish with any meal.
Notes
When choosing a potato to use for potato salad, I personally like the red potatoes. They are a firmer potato and hold up well in potato salad's. But the choice is yours.
Also if you don't have fresh green beans available, I have used 1 package of frozen green beans.