Healthy Vegan Potato Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
226 kcal
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Course
Side Dish
Healthy Vegan Potato Salad
Description
The recipe begins by boiling whole potatoes until tender, then cooling and dicing them for even texture. Meanwhile, red onion and red bell pepper are sautéed in olive oil to soften and release flavor, then drained to avoid excess moisture. Fresh diced tomatoes, cucumber, and chopped parsley are combined with the cooked potatoes and sautéed vegetables, bringing a balance of fresh and cooked elements.
The dressing combines almond yogurt with finely minced garlic, seasoned with salt and pepper to enhance the flavors without overpowering. This dairy-free dressing coats the salad, providing a creamy and slightly tangy contrast to the vegetables. The salad is served immediately to retain the freshness and crispness of the vegetables.
This potato salad makes a versatile vegan side that pairs well with grilled dishes or as part of a picnic meal. The use of almond yogurt makes it accessible for those avoiding dairy while still offering a creamy texture without mayonnaise.
Ingredients
- 6 medium potato washed
- 2 tablespoon olive oil or vegetable broth
- 1 red onion quartered and thinly sliced
- 1 red bell pepper diced
- 2 large tomato diced
- 1 English cucumber diced
- 6 tablespoon parsley chopped
- 1 ½ c almond yogurt cashew or coconut yogurt may be used instead
- 3-4 cloves garlic finely minced or pushed through a garlic press
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of water to a boil, add potatoes and cook on a medium heat until tender when poked with a knife, about 30 minutes. Drain the potatoes, place them in a cold water to speed up the cooling process. After that, peel them and dice into even cubes.
- While you cook potatoes, heat olive oil in a large sauté pan. Add onion and and stir for 5 minutes. Add bell pepper and cook for 5 more minutes. Remove from the heat and transfer cooked veggies to a paper towel lined plate.
- In a small bowl whisk together yogurt and garlic. Add salt and pepper and to taste.
- In a large bowl combine potatoes, onion, bell pepper, tomatoes, cucumber and parsley. Pour over yogurt dressing and mix to combine. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 46.5g | 16% |
| Protein | 6.1g | 12% |
| Fat | 7.4g | 11% |
| Saturated Fat | 0.9g | 5% |
| Sodium | 20mg | 1% |
| Potassium | 1178mg | 25% |
| Fiber | 7.4g | 30% |
| Sugar | 9.2g | 18% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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