contain any mayonnaise. Try chilling it prior to taking it on a picnic and packing it in a cooler.
INGREDIENTS | SERVES 10
4 pounds new potatoes
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
¼ cup celery, chopped
¼ cup red onion, chopped
¼ cup fresh chives, chopped
2 tablespoons fresh parsley, minced
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried thyme
Salt and pepper, to taste
Scrub potatoes. Cook in salted water for 20 minutes until potatoes are tender yet still firm. Drain and cool at room temperature. Cut into bite-sized pieces.
In a large bowl combine potatoes, peppers, celery, onion, and herbs.
Combine oil, vinegar, thyme, salt, and pepper in a jar with screw top. Shake until blended. Pour over potato mixture.
Toss gently until all the vegetables are thoroughly coated. Serve at room temperature.
PER SERVING
Calories:..........211
Fat:..........5 g
Protein:..........4 g
Sodium:..........8 mg
Fiber:..........4 g
Carbohydrate:..........37 g
Keep the Skins on Potatoes!
When you peel potatoes, you peel away most of the nutrients! Rather than peeling them, keep the skins on. Scrub them really well with a vegetable brush. The flavor of the potatoes is even better with their jackets left on!
Hot German Dijon Potato Salad
Tangy deli-style German potato salad requires potatoes that are thinly sliced and not overcooked. This vegan version is just as good — if not better — than any other recipe you'll find.
INGREDIENTS | SERVES 4
4 large potatoes, precooked and cooled
½ cup yellow onion, thinly sliced
2 tablespoons olive oil
1/3 cup water
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon flour
1 teaspoon granulated sugar
3 tablespoons scallions, chopped
3 tablespoons vegan bacon bits
Salt and pepper, to taste
Slice potatoes into thin coins and set aside.
In a large skillet, heat onions in olive oil over medium heat and cook until just barely soft, about 2–3 minutes.
Reduce heat and add water, vinegar, mustard, flour, and sugar, stirring to combine. Bring to a simmer and cook until thickened, about 1–2 minutes.
Reduce heat and stir in potatoes, scallions, and bacon bits. Season with salt and pepper to taste.
PER SERVING
Calories:..........223
Fat:..........8 g
Protein:..........4.5 g
Sodium:..........102 mg
Fiber:..........3 g
Carbohydrate:..........31 g
Perfect Potatoes
To prepare your potatoes for a potato salad, give them a quick scrub. Peeling is an aesthetic preference entirely up to you. Either way, chop them into chunks (or thin coins, for a German-style salad), then simmer just until soft, about 15 minutes or less. Drain and rinse your potatoes immediately under cold water to stop them from cooking further and getting too soft.
Lemon Cumin Potato Salad
A mayonnaise-free potato salad with exotic flavors, this one is delicious either hot or cold.
INGREDIENTS | SERVES 4
2/3 cup yellow onion, diced
2 tablespoons olive oil
1½ teaspoons cumin
4 large cooked potatoes, chopped
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 scallion, chopped
¼ teaspoon cayenne pepper
2 tablespoons fresh cilantro, chopped
Heat onions in olive oil for 2–3 minutes until soft. Add cumin and potatoes, and cook for 1 minute, stirring well to combine. Remove from heat.
Whisk together the lemon juice and Dijon mustard and pour over potatoes, tossing gently to coat. Add scallions, cayenne pepper, and cilantro and combine well.
Chill before serving.
PER SERVING
Calories:..........187
Fat:..........7 g
Protein:..........3 g
Sodium:..........8 mg
Fiber:..........3 g
Carbohydrate:..........27 g
The Family Recipe Goes Vegan
Traditional American potato salads are easy to veganize, so if you've got a family favorite, take a look at the ingredients. Substitute vegan mayonnaise or sour cream for regular, omit the eggs, and use mock meats in place of the bacon bits or other meats.
Fresh Summer Potato Salad
The eggs, half-and-half,
INGREDIENTS | SERVES 10
4 pounds new potatoes
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
¼ cup celery, chopped
¼ cup red onion, chopped
¼ cup fresh chives, chopped
2 tablespoons fresh parsley, minced
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried thyme
Salt and pepper, to taste
Scrub potatoes. Cook in salted water for 20 minutes until potatoes are tender yet still firm. Drain and cool at room temperature. Cut into bite-sized pieces.
In a large bowl combine potatoes, peppers, celery, onion, and herbs.
Combine oil, vinegar, thyme, salt, and pepper in a jar with screw top. Shake until blended. Pour over potato mixture.
Toss gently until all the vegetables are thoroughly coated. Serve at room temperature.
PER SERVING
Calories:..........211
Fat:..........5 g
Protein:..........4 g
Sodium:..........8 mg
Fiber:..........4 g
Carbohydrate:..........37 g
Keep the Skins on Potatoes!
When you peel potatoes, you peel away most of the nutrients! Rather than peeling them, keep the skins on. Scrub them really well with a vegetable brush. The flavor of the potatoes is even better with their jackets left on!
Hot German Dijon Potato Salad
Tangy deli-style German potato salad requires potatoes that are thinly sliced and not overcooked. This vegan version is just as good — if not better — than any other recipe you'll find.
INGREDIENTS | SERVES 4
4 large potatoes, precooked and cooled
½ cup yellow onion, thinly sliced
2 tablespoons olive oil
1/3 cup water
1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon flour
1 teaspoon granulated sugar
3 tablespoons scallions, chopped
3 tablespoons vegan bacon bits
Salt and pepper, to taste
Slice potatoes into thin coins and set aside.
In a large skillet, heat onions in olive oil over medium heat and cook until just barely soft, about 2–3 minutes.
Reduce heat and add water, vinegar, mustard, flour, and sugar, stirring to combine. Bring to a simmer and cook until thickened, about 1–2 minutes.
Reduce heat and stir in potatoes, scallions, and bacon bits. Season with salt and pepper to taste.
PER SERVING
Calories:..........223
Fat:..........8 g
Protein:..........4.5 g
Sodium:..........102 mg
Fiber:..........3 g
Carbohydrate:..........31 g
Perfect Potatoes
To prepare your potatoes for a potato salad, give them a quick scrub. Peeling is an aesthetic preference entirely up to you. Either way, chop them into chunks (or thin coins, for a German-style salad), then simmer just until soft, about 15 minutes or less. Drain and rinse your potatoes immediately under cold water to stop them from cooking further and getting too soft.
Lemon Cumin Potato Salad
A mayonnaise-free potato salad with exotic flavors, this one is delicious either hot or cold.
INGREDIENTS | SERVES 4
2/3 cup yellow onion, diced
2 tablespoons olive oil
1½ teaspoons cumin
4 large cooked potatoes, chopped
3 tablespoons lemon juice
2 teaspoons Dijon mustard
1 scallion, chopped
¼ teaspoon cayenne pepper
2 tablespoons fresh cilantro, chopped
Heat onions in olive oil for 2–3 minutes until soft. Add cumin and potatoes, and cook for 1 minute, stirring well to combine. Remove from heat.
Whisk together the lemon juice and Dijon mustard and pour over potatoes, tossing gently to coat. Add scallions, cayenne pepper, and cilantro and combine well.
Chill before serving.
PER SERVING
Calories:..........187
Fat:..........7 g
Protein:..........3 g
Sodium:..........8 mg
Fiber:..........3 g
Carbohydrate:..........27 g
The Family Recipe Goes Vegan
Traditional American potato salads are easy to veganize, so if you've got a family favorite, take a look at the ingredients. Substitute vegan mayonnaise or sour cream for regular, omit the eggs, and use mock meats in place of the bacon bits or other meats.
Fresh Summer Potato Salad
The eggs, half-and-half,
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