This yummy plant-based potato salad makes a delicious centerpiece for a vegan summer picnic! Try serving it with my “Cool Cucumber Soup” served in an edible bread bowl for a festive, warm weather meal. You can now watch me prepare this tasty spud recipe on YouTube!

1

ABOUT THE RECIPE:

No doubt about it, potato salad is perennially popular for picnics and summertime meals. This recipe is easily doubled or tripled to feed a crowd.

Makes 4 to 6 servings

2

INGREDIENTS:

10 to 12 small red potatoes, scrubbed well, and cubed (do not peel)
2 large carrots, diced (peeling is optional)
1 to 2 stalks celery, with leaves, chopped
1⁄2 cup sliced green and/or black olives (1/4 cup of each is nice!)
1⁄2 cup vegan mayonnaise, plus more as needed
1 to 2 tablespoons Dijon mustard
2 teaspoons Italian seasoning blend
1 teaspoon brown sugar
1⁄2 teaspoon sea salt
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh basil (optional)
Freshly ground black pepper
Tomatoes, for garnish (optional)
Basil or parsley sprigs, for garnish

3

INSTRUCTIONS:

Steam the potatoes until tender but still slightly firm, about 8 minutes. Transfer to a large bowl and let cool until slightly warm. Add the carrots, celery, and olives and stir gently until well combined.

Put the vegan mayonnaise, mustard, Italian seasoning, brown sugar, and salt in a small bowl and whisk to combine. Add to the potato mixture and stir gently until well combined. Add the parsley, optional basil, and pepper to taste and stir gently until evenly distributed.

4

Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise, 1 tablespoon at a time. Garnish with tomatoes and basil or parsley sprigs, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

No doubt about it, potato salad is perennially popular for picnics and summertime meals. This recipe is easily doubled or tripled to feed a crowd.

Makes 4 to 6 servings

2

INGREDIENTS:

10 to 12 small red potatoes, scrubbed well, and cubed (do not peel)
2 large carrots, diced (peeling is optional)
1 to 2 stalks celery, with leaves, chopped
1⁄2 cup sliced green and/or black olives (1/4 cup of each is nice!)
1⁄2 cup vegan mayonnaise, plus more as needed
1 to 2 tablespoons Dijon mustard
2 teaspoons Italian seasoning blend
1 teaspoon brown sugar
1⁄2 teaspoon sea salt
1⁄2 cup chopped fresh parsley
1⁄4 cup chopped fresh basil (optional)
Freshly ground black pepper
Tomatoes, for garnish (optional)
Basil or parsley sprigs, for garnish

3

INSTRUCTIONS:

Steam the potatoes until tender but still slightly firm, about 8 minutes. Transfer to a large bowl and let cool until slightly warm. Add the carrots, celery, and olives and stir gently until well combined.

Put the vegan mayonnaise, mustard, Italian seasoning, brown sugar, and salt in a small bowl and whisk to combine. Add to the potato mixture and stir gently until well combined. Add the parsley, optional basil, and pepper to taste and stir gently until evenly distributed.

4

Cover and refrigerate for 2 to 12 hours. Check the consistency before serving; if the mixture seems dry, stir in a bit more vegan mayonnaise, 1 tablespoon at a time. Garnish with tomatoes and basil or parsley sprigs, if desired.

Festive Red Potato Salad
This classic summer spud salad, made vegan, pairs beautifully with my Avocado Rolls with Sunflower Seeds and yummy Vegan Peanut Butter Fudge for dessert! Watch me prepare the entire plant-powered menu on YouTube!
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book and buy a signed copy HERE.
 
0
(Visited 226 times, 5 visits today)