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Hope you all have been enjoying the potato recipes thus far. If you missed the last two postings, we had Purple Potato Eater Salad and Spicy Thai Salad. This last one is more of a traditional potato salad, without the cups of mayo and/or hard boiled eggs. Instead of weighing down the potatoes with heavy toppings, this light salad lets the potato flavor shine.
I used a mix of potatoes, yellow potatoes, red potatoes, and a sweet potato. The sweet potato gives the salad a sweet flavor without adding extra sugar.
Have you tried any of these salads yet? Which one has been your favorite?
4 medium red skinned potatoes, quartered
2 sweet potatoes, quartered
4 yukon gold potatoes, quartered
1/4 cup reduced-fat mayo (Veganaise)
1 tbsp. dijon mustard
1/4 cup extra virgin olive oil
2 tbsp. red wine vinegar
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
Pinch salt/freshly ground pepper
4 scallions, thinly sliced
1 bunch parsley, finely chopped
Bring a large pot of salted water to a boil. Add the sweet potatoes and cook for 5 minutes, then add the rest of the potatoes and cook for an additional 10-15 minutes until just tender to bite through. Remember, potatoes keep cooking even after their boiled.
Drain and cool. I like doing this on a cooled baking sheet to spread the potatoes out in an even layer.
Combine the mayo, cayenne pepper, dijon mustard, red wine vinegar, onion powder and garlic powder together in a food processor or blender. With the blade running, pour in the 1/4 cup of olive oil and continue to mix until the dressing looks creamy. Toss with the cooled potatoes and add scallions, parsley and salt/pepper to taste. Toss to combine, and place in the fridge to cool for ~1 hour before serving.
Disclosure Statement: By posting this recipe I am entering a recipe contest sponsored by the United States Potato Board and am eligible to win prizes associated with the contest. I was not compensated for my time.
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