Description
The colors of veggies shine right through in this light Confetti Potato Salad, which is completely plant-based (vegan) and gluten-free to boot.
Ingredients
Scale
Salad:
- 12 medium (3 pounds) thin-skinned potatoes, such as Yukon Gold or red potatoes, unpeeled
- 1 bell pepper (color, as desired, i.e., red, yellow, orange, or green)
- 1/2 onion (red, white, or yellow), diced
- 2 medium carrots (yellow, orange, purple), shredded
-
1 cup cabbage, thinly sliced
-
4 radishes (pink, red, watermelon), shredded
- 1 ½ tablespoons capers, rinsed
- ¼ cup fresh green herbs, chopped (i.e., dill, oregano, thyme, parsley)
Dressing:
- 3/4 cup reduced fat vegan mayonnaise (i.e., Veganaise, Just Mayo, Follow Your Heart, or make it yourself here)
- 1 tablespoon yellow or Dijon mustard
- 1 lemon, juiced
- ½ teaspoon agave syrup
- ½ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- Pinch sea salt (optional)
Instructions
- Place potatoes in a pot, cover with water, cover with a lid, and boil until just barely tender, yet still firm (about 30 minutes). Drain water and allow potatoes to cool.
- When potatoes are cool, coarsely dice them (with peels, unless they are tough—may peel after salad cools, if desired), and add to large bowl with pepper, onion, carrots, cabbage, radishes, capers, and green herbs.
- To make dressing: in a small bowl, mix mayonnaise, mustard, lemon juice, agave syrup, celery salt, garlic powder, and white pepper.
- Fold the dressing into the potato mixture just until well combined. Do not over mix to avoid mashing the potatoes. Season with salt as desired.
- Chill until serving time.
- Makes 12 servings (about 3/4 cup each)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 228
- Sugar: 5 g
- Sodium: 218 mg
- Fat: 6 g
- Saturated Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 5 g