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rainbowplantlife.com

The Best Vegan Potato Salad

Imported & edited by @morgenstarren

Prep Time

Cook Time

25m

Total Time

30m

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 6)

Scale

2 pounds (900g) baby red potatoes, (fingerling potatoes, or new potatoes)

¼ cup (56g) tahini (well-stirred)

4 ounces (112g) unsweetened coconut yogurt*

2 teaspoons Dijon mustard

2 teaspoons yellow mustard

2 garlic cloves, (crushed with a press or finely minced )

1 medium lemon, (zested (2-3 teaspoons zest))

3 tablespoons freshly squeezed lemon

1 teaspoon celery seeds ((optional but recommended)**)

1 teaspoon kosher salt

Freshly cracked black pepper

⅓ to ½ cup (5 to 8g) fresh dill leaves, (finely chopped***)

1 tablespoon caper brine****

2 tablespoons capers, drained

½ cup (50-55g) thinly sliced or shaved red onions

1 jalapeño pepper, (de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick))

1 to 2 tablespoons chopped chives ((or thinly sliced scallions))

Flaky sea salt

Steps

View steps on rainbowplantlife.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

449kcal

22%
Fat

19g

0%
Saturated Fat

4g

0%
Carbohydrates

63g

3%
Fiber

8g

0%
Sugar

4g

0%
Protein

9g

0%
Cholesterol

0mg

0%
Sodium

497mg

24%

Percent Daily Values are based on a 2,000 calorie diet.

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The Best Vegan Potato Salad

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts