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Vegan Garden Potato Salad
Lisa

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!
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Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Course: Main Course, Salad, Side Dish, vegan
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Clean, peel, and dice the potatoes.
  2. In a large pot, boil the potatoes until they are tender but firm.
  3. Once they are tender, drain and rinse with cold water to stop the cooking, set aside.
  4. In a small sauce pan, boil the green beans until they are tender.
  5. Once the beans are tender, remove from heat, drain, and rinse with cold water, set aside.
  6. Clean and dice the peppers and onion, add to a large serving bowl.
  7. Next add the well drained potatoes and green beans to the large serving bowl, set aside.
The Vegan Garden Potato Salad Dressing
  1. In a small bowl or large measuring cup, add the remaining ingredients together and blend.
  2. Drizzle the dressing on to the large bowl of vegetables, stir to coat all the ingredients in the bowl.
  3. Cover bowl and place in the refrigerator for up to 6 hours or overnight.
  4. After 6 hours or over night remove the bowl from the refrigerator and stir to evenly coat all the ingredients once again before serving.
  5. 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.