Dijon Red Potato Salad
This is NOT your mom’s potato salad. My mom’s potato salad is actually nicknamed “Heart Stopping” because of the amount of eggs and mayo it contains. I have yet to Veganize her potato salad, but to hold you over until then here is a much healthier and lighter potato salad for you to sink your teeth into.
My inspiration for this recipe actually did come from my mom who told me that she found a new way to make coleslaw – she replaced all the mayo with vinegar, olive oil and only a tablespoon of mayo for a slightly creamy consistency. I thought to myself, why couldn’t you do the same thing with potato salad? After a little Googling, what do you know, I am not the first person to think of this!
I decided to use Red Potatoes in my recipe because the skins are so tender they can be left on and they add a pop of color to the dish. The dressing is actually a salad dressing I make often with a little mayo thrown in, again, for that slightly creamy potato salad consistency. The only other ingredient is green onions – how easy is that? There are so many things you can add to this recipe – try some diced green or red peppers, or chopped asparagus, or chopped arugula, yum! Your options are practically endless, but I challenge you to keep it Vegan of course; enjoy playing around with this recipe!
12 cups Red Potatoes, cubed
1/2 cup minced green onion
1/2 cup Extra-Virgin Olive Oil
1/3 cup Red Wine Vinegar
2 Tablespoons Dijon mustard
2 Tablespoons Vegan Mayonnaise
1 teaspoon Salt
1/2 teaspoon Black Pepper
- Cook potatoes covered in boiling water for approximately 10 minutes, or until tender; drain well and cool.
- In a large bowl, combine potatoes, and onion.
- In a small bowl, whisk together remaining ingredients. Pour over potato mixture and toss gently to coat.
- Cover and refrigerate. Serve just below room temperature.